Concepedia

Barrel Aging Compounds

Barrel Aging Compounds is a construct in the field of food and beverage chemistry that specifically denotes chemical substances formed or modified during the maturation of liquids in oak barrels, distinguishing it from other sources of flavor or aroma compounds by its exclusive association with the physicochemical interactions between the liquid, the oak wood matrix, and the oxidative environment inherent to barrel aging processes.

44

Publications

2.2K

Citations

158

Authors

62

Institutions

Publications per year

2017–2026

12

Parents

Publications

44

Review of quality factors on wine ageing in oak barrels

Teresa Garde‐Cerdán, Carmen Ancín‐Azpilicueta · Trends in Food Science & Technology · 2006 · 215 citations

, , +16

Comparative Study of the Characteristics of American White Oak (<i>Quercus alba</i>) and European Oak (<i>Quercus petraea and Q. robur</i>) for Production of Barrels Used in Barrel Aging of Wines

Pascal Chatonnet, D. Dubourdieu · American Journal of Enology and Viticulture · 1998 · 177 citations

, , +14

Ellagitannins and lignins in aging of spirits in oak barrels

C. Viriot, Augustin Scalbert, Catherine Lapierre et al. · Journal of Agricultural and Food Chemistry · 1993 · 167 citations

, , +17

Aging of Whiskey Increases 1,1-Diphenyl-2-picrylhydrazyl Radical Scavenging Activity

Hitoshi Aoshima, Hideaki Tsunoue, Hirofumi Kôda et al. · Journal of Agricultural and Food Chemistry · 2004 · 139 citations

, , +12

Monitoring Toasting Intensity of Barrels by Chromatographic Analysis of Volatile Compounds from Toasted Oak Wood

Pascal Chatonnet, Isabelle Cutzach, Monique Pons et al. · Journal of Agricultural and Food Chemistry · 1999 · 118 citations

, , +17

1–5 of 44

Authors

158

  1. JP
    Jean‐Louis Puech

    Sciences pour L’Œnologie, France

    5 publications · 254 citations

    5

    h-index

  2. AM
    Aline Marques Bortoletto

    Universidade de São Paulo, Brazil

    4 publications · 97 citations

    4

    h-index

  3. AR
    André Ricardo Alcarde

    Universidade de São Paulo, Brazil

    4 publications · 97 citations

    4

    h-index

  4. EA
    E. A. Crowell

    University of California, Davis, United States

    3 publications · 164 citations

    3

    h-index

  5. JF
    J. F. Guymon

    University of California, Davis, United States

    3 publications · 164 citations

    3

    h-index

1–5 of 158

Institutions

62

  1. University of California, Davis

    Davis, United States

    4 h-index

    10 publications

    585 citations

  2. Universidade de São Paulo

    São Paulo, Brazil

    4 h-index

    14 publications

    334 citations

  3. Unité mixte de recherche Œnologie

    Villenave-d'Ornon, France

    3 h-index

    8 publications

    215 citations

  4. Institut Agro Dijon

    Dijon, France

    2 h-index

    2 publications

    105 citations

  5. South China University of Technology

    Guangzhou, China

    2 h-index

    11 publications

    337 citations

  6. Université de Bordeaux

    Bordeaux, France

    2 h-index

    5 publications

    98 citations

  7. University College Dublin

    Dublin, Ireland

    2 h-index

    2 publications

    60 citations

  8. Secretaria de Agricultura e Abastecimento

    São Paulo, Brazil

    2 h-index

    6 publications

    162 citations

1–8 of 62

Venues

  1. Journal of Agricultural and Food Chemistry

    8 publications · 629 citations

    8

    h-index

  2. American Journal of Enology and Viticulture

    AJEV · 7 publications · 537 citations

    7

    h-index

  3. Food and Bioprocess Technology

    2 publications · 55 citations

    2

    h-index

  4. Molecules

    2 publications · 41 citations

    2

    h-index

  5. Food Research International

    2 publications · 73 citations

    2

    h-index

1–5