Characterization of the Key Aroma Volatile Compounds in Nine Different Grape Varieties Wine by Headspace Gas Chromatography–Ion Mobility Spectrometry (HS-GC-IMS), Odor Activity Values (OAV) and Sensory Analysis

During this study, the physicochemical properties, color, and volatile aroma compounds of the original wines produced from the grape varieties ‘Hassan’, ‘Zuoshaner’, ‘Beibinghong’, ‘Zuoyouhong’, ‘Beta’, ‘Shuanghong’, ‘Zijingganlu’, ‘Cabernet Sauvignon’, and ‘Syrah’ were determined and sensory evalua...

Descripción completa

Detalles Bibliográficos
Autores principales: Cao, Weiyu, Shu, Nan, Wen, Jinli, Yang, Yiming, Jin, Yuning, Lu, Wenpeng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9497463/
https://www.ncbi.nlm.nih.gov/pubmed/36140895
http://dx.doi.org/10.3390/foods11182767

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9497463/
https://www.ncbi.nlm.nih.gov/pubmed/36140895
http://dx.doi.org/10.3390/foods11182767

Ejemplares similares