Zhengtao Zhao

Integrated CIELab, electronic nose and GC-MS recognition technology elucidate the effect of oak chip aging on sensory and flavor quality of ciders

Oak chips are cost-effective alternatives to oak barrels to accelerate aging and to modulate sensory profiles in fermented beverages. This study investigated the effects of five commercial oak chips on the appearance, aroma, and sensory quality of cider during 90 days of aging at...