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Results of gas-chromatographic and mass-spectrographic investigations of volatile components of apple brandies


, : Results of gas-chromatographic and mass-spectrographic investigations of volatile components of apple brandies. Mitteilungen Klosterneuburg 28(2): 56-63

Calvados and cider brandies from Golden Delicious and Gravensteiner were analysed. The mass spectra of their organic acids, esters, phenols, alcohols and acetales are discussed. Special attention was paid to the identification of 1,1,3-triethoxypropane.

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