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...

Descrizione completa

Dettagli Bibliografici
Autore principale:	LIU Yaran, LI Junlong, GU Peishan, LI Ruotong, ZHU Baoqing, ZHANG Bolin
Natura:	Articolo
Lingua:	English
Pubblicazione:	China Food Publishing Company 2024-03-01
Serie:	Shipin Kexue
Soggetti:	goji berry wine; aroma compounds; gas chromatography-orbitrap-mass spectrometry; gas chromatography-mass spectrometry-olfactometry; aroma reconstitution
Accesso online:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-5-016.pdf

Documenti analoghi

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

Characterisation of the key volatile compounds of commercial Gouda cheeses and their contribution to aromas according to Chinese consumers’ preferences
di: Chen Chen, et al.
Pubblicazione: (2022-10-01)

Refining and conching alter the volatile composition of dark chocolate — Revealing profile changes in aroma-active volatiles and volatile organic compounds
di: Yvonne Guckenbiehl, et al.
Pubblicazione: (2025-03-01)

Characterization of key odor-active compounds in Chinese Dornfelder wine and its regional variations by application of molecular sensory science approaches
di: Mengqi Ling, et al.
Pubblicazione: (2023-03-01)

Aroma Components of Huiming Tea
di: YOU Qiushuang, LIU Jianping, HE Weizhong, ZHU Yin, LIN Zhi, LÜ Haipeng
Pubblicazione: (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
di: Lingshuang Cai, et al.
Pubblicazione: (2017-07-01)

Aroma Properties of Cocoa Fruit Pulp from Different Origins
di: Thomas Bickel Haase, et al.
Pubblicazione: (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
di: HAN Haoying, WANG Yadong, HAN Zhaosheng, WANG Bei, FU Cuixia, ZHAO Shuang, QIAO Linya, YAO Huan
Pubblicazione: (2024-01-01)

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

Aroma-active compounds in Russian sturgeon (Acipenser gueldenstaedtii) raised in recirculating aquaculture systems
di: Mariana Rodrigues da Silva, et al.
Pubblicazione: (2024-12-01)

Optimization of extraction conditions of volatile compounds of roasted beef by solid-phase microextraction
di: Vanessa C. Francisco, et al.

Meta-analysis of the core aroma components of grape and wine aroma
di: Tina Ilc, et al.
Pubblicazione: (2016-09-01)

Sensory-Guided Establishment of Sensory Lexicon and Investigation of Key Flavor Components for Goji Berry Pulp
di: Shuying Wang, et al.
Pubblicazione: (2024-01-01)

Revealing the Usefulness of Aroma Networks to Explain Wine Aroma Properties: A Case Study of Portuguese Wines
di: Sílvia Petronilho, et al.
Pubblicazione: (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
di: Tingyu YAN, et al.
Pubblicazione: (2022-09-01)

Effect of Raw Material, Pressing and Glycosidase on the Volatile Compound Composition of Wine Made From Goji Berries
di: Guanshen Yuan, et al.
Pubblicazione: (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
di: Zewei Zhang, et al.
Pubblicazione: (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
di: CAO Boya, PU Dandan, ZHENG Ruiyi, MENG Ruixin, SUN Baogou, ZHANG Yuyu
Pubblicazione: (2024-07-01)

Effect of Roasting Process on Volatile Aroma Components of Baiyaqilan Tea
di: MA Ying, LIU Xieyuan, WANG Bisheng, WENG Shuyi, LI Lijun, NI Hui,
Pubblicazione: (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
di: WANG Lei, WANG Chunguang, LIU Yaran, GU Peishan, LIU Jiani, WANG Liwei, ZHU Baoqing
Pubblicazione: (2023-08-01)

Analysis of aroma components in different longan fruit wines based on HS-SPME-GC-MS
di: XU Jia, LI Jiajun, ZHU Wenhai, PENG Xuan, LIANG Libao, FU Li
Pubblicazione: (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]
di: Intan Kusumaningrum*, et al.
Pubblicazione: (2014-06-01)

Sensory-directed flavor analysis of Jinggu white tea: Exploring the formation mechanisms of sweet and fruity aromas
di: Junlan Huang, et al.
Pubblicazione: (2024-12-01)

Different Temperature and UV Patterns Modulate Berry Maturation and Volatile Compounds Accumulation in Vitis sp.
di: Francisco Campos-Arguedas, et al.
Pubblicazione: (2022-06-01)

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

The Effect of Yeast Inoculation Methods on the Metabolite Composition of Sauvignon Blanc Wines
di: Farhana R. Pinu, et al.
Pubblicazione: (2023-08-01)

Marker Substances in the Aroma of Truffles
di: Ruben Epping, et al.
Pubblicazione: (2022-08-01)

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

Comparative profiling of volatile compounds in the grains of rice varieties differing in their aroma
di: A. Shanthinie, et al.
Pubblicazione: (2019-06-01)

Flavor Profile Evaluation of Soaked Greengage Wine with Different Base Liquor Treatments Using Principal Component Analysis and Heatmap Analysis
di: Peipei Zhao, et al.
Pubblicazione: (2023-05-01)

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

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

Chemical and aroma determination of the pulp and seeds of murici (Byrsonima crassifolia L.)
di: Rezende Claudia M., et al.
Pubblicazione: (2003-01-01)

Exploration of a Method of Distinguishing Different Nongxiang Tieguanyin Tea Grades Based on Aroma Determined by GC-MS Combined with Chemometrics
di: Wei Wang, et al.
Pubblicazione: (2019-05-01)

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

Aroma components of tobacco powder from different producing areas based on gas chromatography ion mobility spectrometry
di: Qin Guangjiong, et al.
Pubblicazione: (2021-04-01)

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

Optimization and Preparation of Tallow with a Strong Aroma by Mild Oxidation
di: Yanjing Jin, et al.
Pubblicazione: (2022-12-01)

Analysis of Changes of Volatile Aroma Compounds in Asparagus-Kiwifruit Wine during Fermentation
di: Li WANG, et al.
Pubblicazione: (2022-07-01)

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