Adjustment of Nonlinear Models for Lignin and Its Degradation Products during the Aging of Armagnac | Zendy

PUECH J.L. | Zendy; GOFFINET B. | Zendy

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Adjustment of Nonlinear Models for Lignin and Its Degradation Products during the Aging of Armagnac

Author(s) -

PUECH J.L.,

GOFFINET B.

Publication year - 1987

Publication title -

journal of food science

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.772

H-Index - 150

eISSN - 1750-3841

pISSN - 0022-1147

DOI - 10.1111/j.1365-2621.1987.tb14062.x

Subject(s) - lignin , residual , barrel (horology) , degradation (telecommunications) , mathematics , function (biology) , pulp and paper industry , chemistry , environmental science , materials science , organic chemistry , computer science , algorithm , engineering , composite material , biology , telecommunications , evolutionary biology

Changes in lignin and in its degradation products, namely aromatic acids and aldehydes, were monitored in Armagnac brandies stored in old or new barrels. The concentration of these substances was always higher in the brandies aged in new barrels than in those aged in older barrels. Among the various mathematical models proposed, the parabolic function always showed the least residual error. A parameter n that might characterize the age of a barrel was defined.

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