Effect of distillation process factors on ouzo flavor examined by sensory evaluation

Geronti, A; Spiliotis, C; Liadakis, GN; Tzia, C

dc.contributor.author	Geronti, A	en
dc.contributor.author	Spiliotis, C	en
dc.contributor.author	Liadakis, GN	en
dc.contributor.author	Tzia, C	en
dc.date.accessioned	2014-03-01T01:47:10Z
dc.date.available	2014-03-01T01:47:10Z
dc.date.issued	1998	en
dc.identifier.issn	01674501	en
dc.identifier.uri	https://dspace.lib.ntua.gr/xmlui/handle/123456789/25167
dc.title	Effect of distillation process factors on ouzo flavor examined by sensory evaluation	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/S0167-4501(98)80048-4	en
heal.identifier.secondary	http://dx.doi.org/10.1016/S0167-4501(98)80048-4	en
heal.publicationDate	1998	en
heal.abstract	The effect of the time of distillation for the production of the appropriate fraction and the soaking of the seeds on the alcohol titer, the anethole concentration, and the sensory characteristics of ouzo were studied. A scheme score for ouzo was established. Differences between samples produced using different processing conditions were examined. Conditions that lead to the most pleasant aroma and flavor are proposed. © 1998 Elsevier B.V. All rights reserved.	en
heal.journalName	Developments in Food Science	en
dc.identifier.doi	10.1016/S0167-4501(98)80048-4	en
dc.identifier.volume	40	en
dc.identifier.issue	C	en
dc.identifier.spage	219	en
dc.identifier.epage	226	en