HS-GC-IMS and PCA to Characterize the Volatile Flavor Compounds in Three Sweet Cherry Cultivars and Their Wines in China

HS-GC-IMS and PCA to Characterize the Volatile Flavor Compounds in Three Sweet Cherry Cultivars and Their Wines in China

The aim of this research was to characterize differences and sources of volatile flavor compounds by using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and principal component analysis (PCA). Three sweet cherry fruits from different cultivars (cv. Tie, Van, and Lap) and their w...

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Bibliographic Details
Main Authors: Baoxiang Liu, Yang Yang, Likun Ren, Zhengbo Su, Xin Bian, Jing Fan, Yuanyuan Wang, Bing Han, Na Zhang
Format: Article
Language:English
Published: MDPI AG 2022-12-01
Series:Molecules
Subjects:
cherry
cherry wine
volatile compound
HS-GC-IMS
PCA
Online Access:https://www.mdpi.com/1420-3049/27/24/9056

Internet

https://www.mdpi.com/1420-3049/27/24/9056

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