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

In this study, the volatility of three typical wine aromas in model wine was investigated by HS-SPME-GC-MS, NMR, and sensory evaluation as influenced by different concentrations and structural properties of phenolics. Results showed that three phenolic fractions (phenolic acids, monomeric/oligomeric...

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Detalles Bibliográficos
Autores principales: Wang, Shengnan, Zhang, Qianting, Zhao, Pengtao, Ma, Zeqiang, Zhang, Junxiang, Ma, Wen, Wang, Xiaoyu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9040039/
https://www.ncbi.nlm.nih.gov/pubmed/35498990
http://dx.doi.org/10.1016/j.fochx.2022.100281

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9040039/
https://www.ncbi.nlm.nih.gov/pubmed/35498990
http://dx.doi.org/10.1016/j.fochx.2022.100281

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