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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Bibliográfalaš dieđut
Váldodahkki: LIU Yaran, LI Junlong, GU Peishan, LI Ruotong, ZHU Baoqing, ZHANG Bolin
Materiálatiipa: Artihkal
Giella:English
Almmustuhtton: China Food Publishing Company 2024-03-01
Ráidu:Shipin Kexue
Fáttát:
Liŋkkat:https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-5-016.pdf