Flavor Profile Evaluation of Soaked Greengage Wine with Different Base Liquor Treatments Using Principal Component Analysis and Heatmap Analysis

Flavor Profile Evaluation of Soaked Greengage Wine with Different Base Liquor Treatments Using Principal Component Analysis and Heatmap Analysis

The selection of base liquor plays a crucial role in the flavor of soaked greengage wine. This study aimed to investigate the effects of different base liquor treatments on the physicochemical characteristics and aroma composition of greengage wine. We carried out a comprehensive analysis using HPLC...

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Bibliographic Details
Main Authors: Peipei Zhao, Chang Liu, Shuang Qiu, Kai Chen, Yingxiang Wang, Caiyun Hou, Rui Huang, Jingming Li
Format: Article
Language:English
Published: MDPI AG 2023-05-01
Series:Foods
Subjects:
greengage wine
gas chromatography–mass spectrometry
aroma-active compounds
sensory evaluation
correlational analysis
Online Access:https://www.mdpi.com/2304-8158/12/10/2016

Internet

https://www.mdpi.com/2304-8158/12/10/2016

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