Exploring jujube wine flavor and fermentation mechanisms by HS-SPME-GC–MS and UHPLC-MS metabolomics

Exploring jujube wine flavor and fermentation mechanisms by HS-SPME-GC–MS and UHPLC-MS metabolomics

The fermentation metabolites significantly influence the quality of jujube wine. However, the dynamics of these metabolites during fermentation are not well understood. In this study, a total of 107 volatile and 1758 non-volatile compounds were identified using a flavor-directed research strategy an...

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Bibliographic Details
Main Authors: Xinxin Zhao, Zhouping Wang, Fengxian Tang, Wenchao Cai, Bo Peng, Chunhui Shan
Format: Article
Language:English
Published: Elsevier 2024-03-01
Series:Food Chemistry: X
Subjects:
Jujube wine
Fermentation metabolites
Volatile flavor compounds
Aroma
Metabolomics
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524000026

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http://www.sciencedirect.com/science/article/pii/S2590157524000026

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