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...

Descrición completa

Detalles Bibliográficos
Autor Principal: LIU Yaran, LI Junlong, GU Peishan, LI Ruotong, ZHU Baoqing, ZHANG Bolin
Formato: Artigo
Idioma:English
Publicado: China Food Publishing Company 2024-03-01
Series:Shipin Kexue
Subjects:
goji berry wine; aroma compounds; gas chromatography-orbitrap-mass spectrometry; gas chromatography-mass spectrometry-olfactometry; aroma reconstitution
Acceso en liña:https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-5-016.pdf

Títulos similares

Títulos similares