Cargando…

GC-MS Coupled with Rate-All-That-Apply (RATA) to Analyse the Volatile Flavor Substances of Yellow Wine during Fermentation

Yellow glutinous rice wine is a traditional Chinese beverage created by soaking, boiling, and fermenting glutinous rice. The majority of current studies on the flavor of yellow glutinous rice wine are based on instrumental analysis, with sensory analysis being overlooked. In this study, 36 volatile...

Descripción completa

Detalles Bibliográficos
Autores principales:	Xia, Di, Tan, Xu, Wang, Li, Li, Zongjun, Hou, Aixiang, Zhu, Yan, Lai, Ling, Wang, Yuanliang
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10216916/ https://www.ncbi.nlm.nih.gov/pubmed/37238809 http://dx.doi.org/10.3390/foods12101992

Ejemplares similares

Discrimination and characterization of the volatile profiles of five Fu brick teas from different manufacturing regions by using HS–SPME/GC–MS and HS–GC–IMS
por: Xiao, Yu, et al.
Publicado: (2022)

Analysis of Volatile Flavor Compounds of Corn Under Different Treatments by GC-MS and GC-IMS
por: Zhang, Kangyi, et al.
Publicado: (2022)

Comparing the Volatile and Soluble Profiles of Fermented and Integrated Chinese Bayberry Wine with HS-SPME GC–MS and UHPLC Q-TOF
por: Miao, Yingjie, et al.
Publicado: (2023)

Comparison of an Offline SPE–GC–MS and Online HS–SPME–GC–MS Method for the Analysis of Volatile Terpenoids in Wine
por: Williams, Cody, et al.
Publicado: (2020)

Metabolites comparison in post-fermentation stage of manual (mechanized) Chinese Huangjiu (yellow rice wine) based on GC–MS metabolomics
por: Peng, Qi, et al.
Publicado: (2022)

Optimization of HS-SPME-GC-MS for the Determination of Volatile Flavor Compounds in Ningxiang Pork
por: Gao, Hu, et al.
Publicado: (2023)

HS-GC-IMS and PCA to Characterize the Volatile Flavor Compounds in Three Sweet Cherry Cultivars and Their Wines in China
por: Liu, Baoxiang, et al.
Publicado: (2022)

Describing the Sensory Complexity of Italian Wines: Application of the Rate-All-That-Apply (RATA) Method
por: Rabitti, Noemi Sofia, et al.
Publicado: (2022)

GC-MS Profiling of Volatile Components in Different Fermentation Products of Cordyceps Sinensis Mycelia
por: Zhang, Hongyang, et al.
Publicado: (2017)

Comparative Analysis of Volatile Flavor Compounds in Seven Mustard Pastes via HS-SPME–GC–MS
por: Liang, Miao, et al.
Publicado: (2023)

Characterization of Volatile Flavor Compounds in Dry-Rendered Beef Fat by Different Solvent-Assisted Flavor Evaporation (SAFE) Combined with GC–MS, GC–O, and OAV
por: Yang, Xuelian, et al.
Publicado: (2023)

Conversion of yellow wine lees into high-protein yeast culture by solid-state fermentation
por: Hu, Yuanliang, et al.
Publicado: (2014)

Comparative analysis of microbial communities and volatile flavor components in the brewing of Hongqu rice wines fermented with different starters
por: Chen, Guimei, et al.
Publicado: (2023)

Characterization of wine volatile compounds from different regions and varieties by HS-SPME/GC-MS coupled with chemometrics
por: Zhang, Lin, et al.
Publicado: (2022)

Use of Multivariate Statistics in the Processing of Data on Wine Volatile Compounds Obtained by HS-SPME-GC-MS
por: Tufariello, Maria, et al.
Publicado: (2022)

Insight into the Characterization of Volatile Compounds in Smoke-Flavored Sea Bass (Lateolabrax maculatus) during Processing via HS-SPME-GC-MS and HS-GC-IMS
por: Feng, Hua, et al.
Publicado: (2022)

Validation of a LLME/GC-MS Methodology for Quantification of Volatile Compounds in Fermented Beverages
por: Coelho, Eduardo, et al.
Publicado: (2020)

GC-MS Characterization of Volatile Flavor Compounds in Stinky Tofu Brine by Optimization of Headspace Solid-Phase Microextraction Conditions
por: Tang, Hui, et al.
Publicado: (2018)

Microbial Diversity and Volatile Flavor Changes during Gayangju Fermentation, a Traditional Korean House Rice Wine
por: Song, Young-Ran, et al.
Publicado: (2022)

SPME-GC–MS combined with chemometrics to assess the impact of fermentation time on the components, flavor, and function of Laoxianghuang
por: Yaqun, Liu, et al.
Publicado: (2022)

Comprehensive sensory and chemical data on the flavor of 16 red wines from two varieties: Sensory descriptive analysis, HS-SPME-GC-MS volatile compounds quantitative analysis, and odor-active compounds identification by HS-SPME-GC-MS-O
por: Villière, Angélique, et al.
Publicado: (2019)

Comparative Analysis of Flavor, Taste, and Volatile Organic Compounds in Opossum Shrimp Paste during Long-Term Natural Fermentation Using E-Nose, E-Tongue, and HS-SPME-GC-MS
por: Deng, Yijia, et al.
Publicado: (2022)

Tentative Identification of Volatile Flavor Compounds in Commercial Budu, a Malaysian Fish Sauce, Using GC-MS
por: Mohamed, Hajaratul Najwa, et al.
Publicado: (2012)

A Study on the Formation of Flavor Substances by Bacterial Diversity in the Fermentation Process of Canned Bamboo Shoots in Clear Water
por: Li, Ke, et al.
Publicado: (2023)

Characterization of Volatile Profiles and Marker Substances by HS-SPME/GC-MS during the Concentration of Coconut Jam
por: Zhang, Hao, et al.
Publicado: (2020)

Characterization of flavor volatile compounds in industrial stir‐frying mutton sao zi by GC‐MS, E‐nose, and physicochemical analysis
por: Bai, Shuang, et al.
Publicado: (2020)

Comparison of bayberry fermented wine aroma from different cultivars by GC‐MS combined with electronic nose analysis
por: Cao, Yuxi, et al.
Publicado: (2020)

HS-SPME-GC × GC/MS combined with multivariate statistics analysis to investigate the flavor formation mechanism of tank-fermented broad bean paste
por: Liao, Shiqi, et al.
Publicado: (2022)

Development and Evaluation of a HS-SPME GC-MS Method for Determining the Retention of Volatile Phenols by Cyclodextrin in Model Wine
por: Dang, Chao, et al.
Publicado: (2019)

Exploring metabolic dynamics during the fermentation of sea buckthorn beverage: comparative analysis of volatile aroma compounds and non-volatile metabolites using GC–MS and UHPLC–MS
por: Peng, Bo, et al.
Publicado: (2023)

Investigating the effect of three phenolic fractions on the volatility of floral, fruity, and aged aromas by HS-SPME-GC-MS and NMR in model wine
por: Wang, Shengnan, et al.
Publicado: (2022)

Aromatic Characteristics of Passion Fruit Wines Measured by E-Nose, GC-Quadrupole MS, GC-Orbitrap-MS and Sensory Evaluation
por: Liu, Ruojin, et al.
Publicado: (2022)

Determination of Saffron Volatiles by HS-SBSE-GC in Flavored Cured Ham
por: Gómez-Sáez, Elena M., et al.
Publicado: (2021)

Comparison of the Fermentation Activities and Volatile Flavor Profiles of Chinese Rice Wine Fermented Using an Artificial Starter, a Traditional JIUYAO and a Commercial Starter
por: Chen, Chen, et al.
Publicado: (2021)

Applications of Solid-Phase Microextraction and Gas Chromatography/Mass Spectrometry (SPME-GC/MS) in the Study of Grape and Wine Volatile Compounds
por: Panighel, Annarita, et al.
Publicado: (2014)

GC-MS and GC×GC-ToF-MS analysis of roasted / broth flavors produced by Maillard reaction system of cysteine-xylose-glutamate
por: Zheng, An-Ran, et al.
Publicado: (2023)

Optimization of HS-SPME-GC/MS Analysis of Wine Volatiles Supported by Chemometrics for the Aroma Profiling of Trebbiano d’Abruzzo and Pecorino White Wines Produced in Abruzzo (Italy)
por: Rossi, Leucio, et al.
Publicado: (2023)

Qualitative determination of volatile substances in different flavored cigarette paper by using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) combined with chemometrics
por: Li, Chao, et al.
Publicado: (2022)

GC-MS Analysis of the Volatile Constituents in the Leaves of 14 Compositae Plants
por: Wang, Yiguang, et al.
Publicado: (2018)

Volatile Compound Characterization of Coffee (Coffea arabica) Processed at Different Fermentation Times Using SPME–GC–MS
por: Galarza, Gustavo, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_ode0jc2cetciv8bcn4iu4b5p7s