Characterization of the Key Aroma Compounds in Chinese Syrah Wine by Gas Chromatography-Olfactometry-Mass Spectrometry and Aroma Reconstitution Studies

The key aroma compounds and the organoleptic quality of two Chinese Syrah wines from the Yunnan Shangri-La region and Ningxia Helan mountain region were characterized. The most important eighty aroma-active compounds were identified by Gas Chromatography-Olfactometry. In both Syrah samples, ethyl 2-...

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Detalles Bibliográficos
Autores principales: Zhao, Pengtao, Gao, Jinxin, Qian, Michael, Li, Hua
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6151980/
https://www.ncbi.nlm.nih.gov/pubmed/28672781
http://dx.doi.org/10.3390/molecules22071045

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6151980/
https://www.ncbi.nlm.nih.gov/pubmed/28672781
http://dx.doi.org/10.3390/molecules22071045

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