Real-Time Mass Spectrometry Monitoring of Oak Wood Toasting: Elucidating Aroma Development Relevant to Oak-aged Wine Quality.

Sci Rep · 2015 · PMC4661485 · PMID 26610612

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highly significantno p-value reported

Statistical Analysis Toasting Effects According to their relative contents (area under the curve after one hour of toasting) the ANOVA for all 24 samples ( Table 1 ) showed that the temperature effect was highly significant for all compounds.

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