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Guichard, H.; Lemesle, S.; Ledauphin, J.; Barillier, D.; Picoche, B., Chemical and sensorial aroma characterization of freshly distilled calvados. 1. Evaluation of quality and defects on the basis of key odorants by olfactometry and sensory analysis, J. Agric. Food Chem., 2003, 51, 2, 424-432, https://doi.org/10.1021/jf020372m . [all data]

Ledauphin, J.; Guichard, H.; Saint-Clair, J.-F.; Picoche, B.; Barillier, D., Chemical and sensorial aroma characterization of freshly distilled calvados. 2. Identification of volatile compounds and key odorants, J. Agric. Food Chem., 2003, 51, 2, 433-442, https://doi.org/10.1021/jf020373e . [all data]

Ledauphin, J.; Saint-Clair, J.-F.; Lablanquie, O.; Guichard, H.; Founier, N.; Guichard, E.; Barillier, D., Identification of trace volatile compounds in freshly distilled calvados and cognac using preparative separations coupled with gas chromatography-mass spectrometry, J. Agric. Food Chem., 2004, 52, 16, 5124-5134, https://doi.org/10.1021/jf040052y . [all data]