Bernard Picoche

Chemical and sensorial aroma characterization of freshly distilled Calvados. 2. Identification of volatile compounds and key odorants.

H. Guichard, Jérôme Ledauphin, D. Barillier, 2003, Journal of agricultural and food chemistry.

Chemical and sensorial aroma characterization of freshly distilled Calvados. 1. Evaluation of quality and defects on the basis of key odorants by olfactometry and sensory analysis.

H. Guichard, Jérôme Ledauphin, D. Barillier, 2003, Journal of agricultural and food chemistry.