HS-GC-IMS and PCA to Characterize the Volatile Flavor Compounds in Three Sweet Cherry Cultivars and Their Wines in China

The aim of this research was to characterize differences and sources of volatile flavor compounds by using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and principal component analysis (PCA). Three sweet cherry fruits from different cultivars (cv. Tie, Van, and Lap) and their w...

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Detalles Bibliográficos
Autores principales: Liu, Baoxiang, Yang, Yang, Ren, Likun, Su, Zhengbo, Bian, Xin, Fan, Jing, Wang, Yuanyuan, Han, Bing, Zhang, Na
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9781699/
https://www.ncbi.nlm.nih.gov/pubmed/36558197
http://dx.doi.org/10.3390/molecules27249056

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9781699/
https://www.ncbi.nlm.nih.gov/pubmed/36558197
http://dx.doi.org/10.3390/molecules27249056

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