Accession Number : AD0722627

Title :   Investigation of the Composition of Substances Responsible for Champagne Flavor (Issledovanie Sostava Veshchestv, Obuslovlivanushchikh Buketistye Kachestva Shampanskogo),

Corporate Author : ARMY FOREIGN SCIENCE AND TECHNOLOGY CENTER CHARLOTTESVILLE VA

Personal Author(s) : Avakyants,S. P.

Report Date : 15 MAR 1971

Pagination or Media Count : 19

Abstract : The methods of gas-fluid and thin-layer chromatography were used in investigating the flavor properties of wine materials and champange of Soviet and French production. The article gives data characterizing the qualitative and, in part, the quantitative composition of the alcohols, aldehydes, ethers and acids present in the volatile products of the investigated materials. The author discusses the possible role played by individual components in the flavor of champagne. (Author)

Descriptors :   (*BEVERAGES, CHEMISTRY), ALCOHOLS, ALDEHYDES, ETHERS, ACIDS, TASTE, CHEMICAL COMPOUNDS, CHROMATOGRAPHIC ANALYSIS, CHEMICAL ANALYSIS, USSR

Subject Categories : Food, Food Service and Nutrition
      Organic Chemistry

Distribution Statement : APPROVED FOR PUBLIC RELEASE