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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Chi tiết về thư mục
Tác giả chính:	LIU Yaran, LI Junlong, GU Peishan, LI Ruotong, ZHU Baoqing, ZHANG Bolin
Định dạng:	Bài viết
Ngôn ngữ:	English
Được phát hành:	China Food Publishing Company 2024-03-01
Loạt:	Shipin Kexue
Những chủ đề:	goji berry wine; aroma compounds; gas chromatography-orbitrap-mass spectrometry; gas chromatography-mass spectrometry-olfactometry; aroma reconstitution
Truy cập trực tuyến:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-5-016.pdf

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