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- Zhou, Xuan, et al. Show all 4 Authors
- Food science and biotechnology 2017 v.26 no.2 pp. 331-338
- cherries; gas chromatography-mass spectrometry; headspace analysis; least squares; mixing; odor compounds; odors; prices; sensory evaluation; solid phase microextraction; wines
- ... The aroma composition, aroma-active compounds, and sensory attributions of cherry wines from three different price segments were investigated. A total of 48 aroma compounds were identified and quantified using headspace solid-phase microextraction (HS-SPME)/gas chromatography–mass spectrometry (GC–MS), among which 23 aroma compounds were further screened out as important odorants based on their od ...
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