Characterization of Key Aroma-Active Compounds in Two Types of Peach Spirits Produced by Distillation and Pervaporation by Means of the Sensomics Approach

As a deep-processed product of peach, the aroma characteristics of peach spirit have not been systematically studied, and there has been no research on improving the aroma quality through process improvement. Pervaporation technology was used for the first time in the production of peach spirit inst...

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Detalles Bibliográficos
Autores principales: Wang, Xiaoqin, Guo, Wentao, Sun, Baoguo, Li, Hehe, Zheng, Fuping, Li, Jinchen, Meng, Nan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455666/
https://www.ncbi.nlm.nih.gov/pubmed/36076783
http://dx.doi.org/10.3390/foods11172598

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455666/
https://www.ncbi.nlm.nih.gov/pubmed/36076783
http://dx.doi.org/10.3390/foods11172598

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