Characterization of the Key Aroma Volatile Compounds in Nine Different Grape Varieties Wine by Heads...
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
About this item
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Author / Creator
Cao, Weiyu , Shu, Nan , Wen, Jinli , Yang, Yiming , Jin, Yuning and Lu, Wenpeng
Publisher
Switzerland: MDPI AG
Journal title
Language
English
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Publication information
Publisher
Switzerland: MDPI AG
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Scope and Contents
Contents
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 evaluation was performed. Results indicated that ‘Hassan...
Alternative Titles
Full title
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
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Author / Creator
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Record Identifier
TN_cdi_doaj_primary_oai_doaj_org_article_43e3601215794ca2b60d0a60825e12c6
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_43e3601215794ca2b60d0a60825e12c6
Other Identifiers
ISSN
2304-8158
E-ISSN
2304-8158
DOI
10.3390/foods11182767
