Characterization of the Key Aroma Volatile Compounds in Nine Different Grape Varieties Wine by Headspace Gas Chromatography–Ion Mobility Spectrometry (HS-GC-IMS), Odor Activity Values (OAV) and Sensory Analysis

Characterization of the Key Aroma Volatile Compounds in Nine Different Grape Varieties Wine by Headspace Gas Chromatography–Ion Mobility Spectrometry (HS-GC-IMS), Odor Activity Values (OAV) and Sensory Analysis

During this study, the physicochemical properties, color, and volatile aroma compounds of the original wines produced from the grape varieties ‘Hassan’, ‘Zuoshaner’, ‘Beibinghong’, ‘Zuoyouhong’, ‘Beta’, ‘Shuanghong’, ‘Zijingganlu’, ‘Cabernet Sauvignon’, and ‘Syrah’ were determined and sensory evalua...

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Bibliographic Details
Main Authors: Weiyu Cao, Nan Shu, Jinli Wen, Yiming Yang, Yuning Jin, Wenpeng Lu
Format: Article
Language:English
Published: MDPI AG 2022-09-01
Series:Foods
Subjects:
wine
HS-GC-IMS
volatile components
aroma-presenting substances
odor activity value
variable importance in projection value
Online Access:https://www.mdpi.com/2304-8158/11/18/2767

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