1Molecular insights into the contribution of oak barrel aging to the aroma of beer with high alcohol content using SAFE-GC-O/AEDA and OAV calculation

作者： Yin, Hua; Shi, Yaqi; Yang, Zhaoxia; Pang, Xueli; Li, Jing; SCI

机构： Tsingtao Brewery Co Ltd, State Key Lab Biol Fermentat Engn Beer, Qingdao 266061, Peoples R China; Chinese Acad Agr Sci, Tobacco Res Inst, Qingdao 266101, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Beer; Bourbon barrel aging; Aroma profile; Odor activity value (OAV); Odor active marker

年份：2025