Exploring Relationships between Aroma, Tasty Components Properties, and Marketing Price of Chinese Cabernet Sauvignon Using Gas Chromatography Mass Spectrum and High-Performance Liquid Chromatography

Exploring Relationships between Aroma, Tasty Components Properties, and Marketing Price of Chinese Cabernet Sauvignon Using Gas Chromatography Mass Spectrum and High-Performance Liquid Chromatography

The purpose of this paper was to find the relationship between aroma and tasty component properties and marketing price of Chinese Cabernet Sauvignon red wines. One-way ANOVA was used to compare differences (p<0.05) between concentrations of phenolic compounds, organic acids, monosaccharides and...

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Bibliographic Details
Main Authors: Tao Feng, Ningyuan Ma, Kai Wang, Haining Zhuang, Da Chen, Lingyun Yao, Shiqing Song, Huatian Wang, Min Sun, Feina Hou, Jianying Xu
Format: Article
Language:English
Published: Hindawi-Wiley 2022-01-01
Series:Journal of Food Quality
Online Access:http://dx.doi.org/10.1155/2022/9841922

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