Comparative Analysis of Glycosidic Aroma Compound Profiling in Three Vitis vinifera Varieties by Using Ultra-High-Performance Liquid Chromatography Quadrupole-Time-of-Flight Mass Spectrometry

Glycosidic aroma compounds are the important precursors of volatile aroma in grapes, and they can be added with odorous aglycones via enzyme- or acid-catalyzed hydrolysis during wine fermentation and storage. Developing an analytical method for intact glycosides can provide the possibility to study...

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Detalles Bibliográficos
Autores principales: Wei, Yi, Chen, Zhuo, Zhang, Xin-Ke, Duan, Chang-Qing, Pan, Qiu-Hong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Plant Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8264444/
https://www.ncbi.nlm.nih.gov/pubmed/34249067
http://dx.doi.org/10.3389/fpls.2021.694979

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8264444/
https://www.ncbi.nlm.nih.gov/pubmed/34249067
http://dx.doi.org/10.3389/fpls.2021.694979

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