期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2007
卷号：I
期号：XXX
页码：7-11
出版社：Galati University Press
摘要：In this work was made the sensorial analyse of the hydro alcoholic extracts of different types of oak: Quercus petraea L., Quercus robur Libel, which are growing in France, East Europe (Moldavia, Romania, Ukraine) and of white American oak (Quercus alba) in union with spectrophotometrical analyse. Proceeding from the sensorial analyse, the examined samples of East European oak are characterized by the predominance of caramel¨Ccandy flavour, in comparison with the spice flavour specific for the American and French oak.
