Adjustment of Nonlinear Models for Lignin and Its Degradation Products during the Aging of Armagnac

ABSTRACT Changes in lignin and in its degradation products, namely aromatic acids and aldehydes, were monitored in Armagnac brandies stored in old or new barrels. The concentration of these substances was always higher in the brandies aged in new barrels than in those aged in older barrels. Among th...

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Veröffentlicht in:Journal of food science 1987-09, Vol.52 (5), p.1280-1282
Hauptverfasser: PUECH, J.-L., GOFFINET, B.
Format: Artikel
Sprache:eng
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Zusammenfassung:ABSTRACT Changes in lignin and in its degradation products, namely aromatic acids and aldehydes, were monitored in Armagnac brandies stored in old or new barrels. The concentration of these substances was always higher in the brandies aged in new barrels than in those aged in older barrels. Among the various mathematical models proposed, the parabolic function always showed the least residual error. A parameter n that might characterize the age of a barrel was defined.
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1987.tb14062.x