Characterization of the Key Aroma Compounds in Marselan Wine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests

Key odorants of red wine made from the hybrid grapes of Marselan (Vitis vinifera L.) were isolated by solid-phase extraction (SPE) and explored by gas chromatography-olfactometry (GC-O) analysis. Application of aroma extract dilution analysis (AEDA) revealed 43 odor-active compounds, and 31 odorants...

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Detalles Bibliográficos
Autores principales: Lyu, Jiaheng, Ma, Yue, Xu, Yan, Nie, Yao, Tang, Ke
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6721177/
https://www.ncbi.nlm.nih.gov/pubmed/31426361
http://dx.doi.org/10.3390/molecules24162978

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6721177/
https://www.ncbi.nlm.nih.gov/pubmed/31426361
http://dx.doi.org/10.3390/molecules24162978

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