Analysis of Key Aroma Compounds in Fermented Goji Berry Wine

Analysis of Key Aroma Compounds in Fermented Goji Berry Wine

The volatile aroma compounds of wine fermented from goji berries were evaluated by liquid-liquid extraction-solvent-assisted evaporation-gas chromatography-mass spectrometry-olfactometry (LLE-SAFE-GC-MS-O) combined with GC-quadrupole-MS (GC-qMS) and GC-Orbitrap-MS. The key aroma compounds were ident...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής
Κύριος συγγραφέας:	LIU Yaran, LI Junlong, GU Peishan, LI Ruotong, ZHU Baoqing, ZHANG Bolin
Μορφή:	Άρθρο
Γλώσσα:	English
Έκδοση:	China Food Publishing Company 2024-03-01
Σειρά:	Shipin Kexue
Θέματα:	goji berry wine; aroma compounds; gas chromatography-orbitrap-mass spectrometry; gas chromatography-mass spectrometry-olfactometry; aroma reconstitution
Διαθέσιμο Online:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-5-016.pdf

Παρόμοια τεκμήρια

Analysis of Major Aroma Compounds in Fermented and Prepared Hawthorn Wine
ανά: GU Peishan, CHEN Yixin, WANG Chunguang, ZHU Yuxuan, CHANG Xiaomin, WANG Sisi, ZHU Baoqing, WANG Houyin
Έκδοση: (2023-07-01)

Characterisation of the key volatile compounds of commercial Gouda cheeses and their contribution to aromas according to Chinese consumers’ preferences
ανά: Chen Chen, κ.ά.
Έκδοση: (2022-10-01)

Refining and conching alter the volatile composition of dark chocolate — Revealing profile changes in aroma-active volatiles and volatile organic compounds
ανά: Yvonne Guckenbiehl, κ.ά.
Έκδοση: (2025-03-01)

Characterization of key odor-active compounds in Chinese Dornfelder wine and its regional variations by application of molecular sensory science approaches
ανά: Mengqi Ling, κ.ά.
Έκδοση: (2023-03-01)

Aroma Components of Huiming Tea
ανά: YOU Qiushuang, LIU Jianping, HE Weizhong, ZHU Yin, LIN Zhi, LÜ Haipeng
Έκδοση: (2023-12-01)

Development of an Automated Method for Selected Aromas of Red Wines from Cold-Hardy Grapes Using Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry-Olfactometry
ανά: Lingshuang Cai, κ.ά.
Έκδοση: (2017-07-01)

Aroma Properties of Cocoa Fruit Pulp from Different Origins
ανά: Thomas Bickel Haase, κ.ά.
Έκδοση: (2021-12-01)

Analysis of Sensory Characteristics and Aroma-Active Substances of Milk from Different Farms Using Check-All-That-Apply and Gas Chromatography-Mass Spectrometry-Olfactometry
ανά: HAN Haoying, WANG Yadong, HAN Zhaosheng, WANG Bei, FU Cuixia, ZHAO Shuang, QIAO Linya, YAO Huan
Έκδοση: (2024-01-01)

Identification of Key Aroma Compounds in Fig Extract through Sensomics Approach
ανά: WANG Xinhui, HE Feng, LI Ruili, WANG Hanshu, LIANG Miao, ZHANG Yihan, PAN Wenliang, ZHANG Junsong
Έκδοση: (2024-02-01)

Aroma-active compounds in Russian sturgeon (Acipenser gueldenstaedtii) raised in recirculating aquaculture systems
ανά: Mariana Rodrigues da Silva, κ.ά.
Έκδοση: (2024-12-01)

Optimization of extraction conditions of volatile compounds of roasted beef by solid-phase microextraction
ανά: Vanessa C. Francisco, κ.ά.

Meta-analysis of the core aroma components of grape and wine aroma
ανά: Tina Ilc, κ.ά.
Έκδοση: (2016-09-01)

Sensory-Guided Establishment of Sensory Lexicon and Investigation of Key Flavor Components for Goji Berry Pulp
ανά: Shuying Wang, κ.ά.
Έκδοση: (2024-01-01)

Revealing the Usefulness of Aroma Networks to Explain Wine Aroma Properties: A Case Study of Portuguese Wines
ανά: Sílvia Petronilho, κ.ά.
Έκδοση: (2020-01-01)

Analysis of E-nose and GC-MS Combined with Chemometrics Applied to the Aroma Characteristics of High Aroma Black Tea and Traditional Congou Black Tea
ανά: Tingyu YAN, κ.ά.
Έκδοση: (2022-09-01)

Effect of Raw Material, Pressing and Glycosidase on the Volatile Compound Composition of Wine Made From Goji Berries
ανά: Guanshen Yuan, κ.ά.
Έκδοση: (2016-10-01)

The Role of Amino Acids in the Formation of Aroma-Active Compounds during Shrimp Hot Air Drying by GC-MS and GC-IMS
ανά: Zewei Zhang, κ.ά.
Έκδοση: (2022-10-01)

Characterization of the Aroma-Active Compounds in 20 Pungent Spices by Solvent-Assisted Flavor Evaporation Combined with Gas Chromatography-Mass Spectrometry/Olfactometry
ανά: CAO Boya, PU Dandan, ZHENG Ruiyi, MENG Ruixin, SUN Baogou, ZHANG Yuyu
Έκδοση: (2024-07-01)

Effect of Roasting Process on Volatile Aroma Components of Baiyaqilan Tea
ανά: MA Ying, LIU Xieyuan, WANG Bisheng, WENG Shuyi, LI Lijun, NI Hui,
Έκδοση: (2024-10-01)

Accurate Determination of Aldehydes, Ketones and Furans in Non-grape Wines by Headspace-Solid-Phase Microextraction Combined with High-Resolution Gas Chromatography-Orbitrap Mass Spectrometry
ανά: WANG Lei, WANG Chunguang, LIU Yaran, GU Peishan, LIU Jiani, WANG Liwei, ZHU Baoqing
Έκδοση: (2023-08-01)

Analysis of aroma components in different longan fruit wines based on HS-SPME-GC-MS
ανά: XU Jia, LI Jiajun, ZHU Wenhai, PENG Xuan, LIANG Libao, FU Li
Έκδοση: (2024-04-01)

PROFIL AROMA DAN MUTU SENSORI CITARASA PASTA KAKAO UNGGULAN DARI BEBERAPA DAERAH DI INDONESIA [Aroma and Flavor Sensory Profiles of Superior Cocoa Liquors from Different Regions in Indonesia]
ανά: Intan Kusumaningrum*, κ.ά.
Έκδοση: (2014-06-01)

Sensory-directed flavor analysis of Jinggu white tea: Exploring the formation mechanisms of sweet and fruity aromas
ανά: Junlan Huang, κ.ά.
Έκδοση: (2024-12-01)

Different Temperature and UV Patterns Modulate Berry Maturation and Volatile Compounds Accumulation in Vitis sp.
ανά: Francisco Campos-Arguedas, κ.ά.
Έκδοση: (2022-06-01)

Change of Aroma Components in Instant Baiyaqilan Tea Powder during Processing
ανά: LIN Shidi, JIANG Qingxiang, LIN Qi, XU Yongquan, LI Lijun,, WENG Shuyi, NI Hui, LI Qingbiao
Έκδοση: (2023-09-01)

The Effect of Yeast Inoculation Methods on the Metabolite Composition of Sauvignon Blanc Wines
ανά: Farhana R. Pinu, κ.ά.
Έκδοση: (2023-08-01)

Marker Substances in the Aroma of Truffles
ανά: Ruben Epping, κ.ά.
Έκδοση: (2022-08-01)

Effect of Different Processing Technologies on the Key Aroma-Active Compounds of Green Tea
ανά: YOU Qiushuang, SHI Yali, ZHU Yin, YANG Gaozhong, YAN Han, LIN Zhi, LÜ Haipeng
Έκδοση: (2023-04-01)

Comparative profiling of volatile compounds in the grains of rice varieties differing in their aroma
ανά: A. Shanthinie, κ.ά.
Έκδοση: (2019-06-01)

Flavor Profile Evaluation of Soaked Greengage Wine with Different Base Liquor Treatments Using Principal Component Analysis and Heatmap Analysis
ανά: Peipei Zhao, κ.ά.
Έκδοση: (2023-05-01)

Screening and identification of high selenium-enriched yeast and analysis of aroma-producing substances
ανά: XUE Bing, PANG Zhenbin, MA Ying, WANG Zhangqian, DONG Xingxing, ZHU Dan, CHENG Shuiyuan, HE Yi
Έκδοση: (2024-11-01)

Screening for γ-Nonalactone in the Headspace of Freshly Cooked Non-Scented Rice Using SPME/GC-O and SPME/GC-MS
ανά: Jie Yu Chen, κ.ά.
Έκδοση: (2009-08-01)

Chemical and aroma determination of the pulp and seeds of murici (Byrsonima crassifolia L.)
ανά: Rezende Claudia M., κ.ά.
Έκδοση: (2003-01-01)

Exploration of a Method of Distinguishing Different Nongxiang Tieguanyin Tea Grades Based on Aroma Determined by GC-MS Combined with Chemometrics
ανά: Wei Wang, κ.ά.
Έκδοση: (2019-05-01)

Aroma Quality Evaluation of High-Quality and Quality-Deficient Black Tea by Electronic Nose Coupled with Gas Chromatography-Mass Spectrometry
ανά: WANG Lilei, YANG Yanqin, XIE Jialing, MIAO Yiwen, WANG Qiwei, JIANG Yongwen, DENG Yuliang, TONG Huarong, YUAN Haibo
Έκδοση: (2024-01-01)

Aroma components of tobacco powder from different producing areas based on gas chromatography ion mobility spectrometry
ανά: Qin Guangjiong, κ.ά.
Έκδοση: (2021-04-01)

Effect of Catalase on the Transformation of Volatile Components in Baiyaqilan Tea
ανά: WU Yundi, LIU Xieyuan, LI Lijun, NI Hui,
Έκδοση: (2024-11-01)

Optimization and Preparation of Tallow with a Strong Aroma by Mild Oxidation
ανά: Yanjing Jin, κ.ά.
Έκδοση: (2022-12-01)

Analysis of Changes of Volatile Aroma Compounds in Asparagus-Kiwifruit Wine during Fermentation
ανά: Li WANG, κ.ά.
Έκδοση: (2022-07-01)

Characterization of the Key Aroma-Active Compounds Responsible for the Rice Cruse-like Aroma of Large-Leafed Yellow Tea (Camellia sinensis)
ανά: PEI Ziying, HE Guiying, LIU Yuchen, HU Yuemeng, LI Mengru, WAN Xiaochun, ZHAI Xiaoting
Έκδοση: (2023-06-01)