Abstract
Abstract The furfural and 5-hydroximethyl furfural content was analyzed by H. P. L. C. in distilled alcoholic beverages subjected to different periods of aging in barrels of French Limousin and American Kentucky oak. The presence of these furanic compounds is not due to the length of time spent in the barrel. The age of the barrel, its manner of use and the charring process control the concentration of furanic aldehydes.
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