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...

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Détails bibliographiques
Auteur principal:	LIU Yaran, LI Junlong, GU Peishan, LI Ruotong, ZHU Baoqing, ZHANG Bolin
Format:	Article
Langue:	English
Publié:	China Food Publishing Company 2024-03-01
Collection:	Shipin Kexue
Sujets:	goji berry wine; aroma compounds; gas chromatography-orbitrap-mass spectrometry; gas chromatography-mass spectrometry-olfactometry; aroma reconstitution
Accès en ligne:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-5-016.pdf

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