Volatile fingerprinting of the plum brandies produced from different fruit varieties-Reference-Cited by-同舟云学术

Volatile fingerprinting of the plum brandies produced from different fruit varieties

Published:2017-10-23 Issue:13 Volume:54 Page:4284-4301
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Vyviurska Olga,Matura František,Furdíková Katarína,Špánik Ivan

Funder

Science and Technology Assistance Agency

VEGA grant

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-017-2900-5/fulltext.html

Reference34 articles.

1. Berger RG (2007) Flavour and fragrances: chemistry, bioprocessing and sustainability. Springer, Berlin

2. Bohačenko I, Pinkrová J, Komárková J, Paprštein F (2010) Selected processing characteristics of new plum cultivars grown in the Czech Republic. Hort Sci 37:39–45

3. Câmara JS, Marques JC, Perestrelo RM, Rodrigues F, Oliveira L, Andrade P, Caldeira M (2007) Comparative study of the whisky aroma profile based on headspace solid phase microextraction using different fibre coatings. J Chromatogr A 1150:198–207. doi: 10.1016/j.chroma.2006.09.014

4. Cardeal ZL, Marriott PJ (2009) Comprehensive two-dimensional gas chromatography–mass spectrometry analysis and comparison of volatile organic compounds in Brazilian cachaça and selected spirits. Food Chem 112:747–755. doi: 10.1016/j.foodchem.2008.06.057

5. Chai Q, Wu B, Liu W, Wang L, Yang C, Wang Y, Fang J, Liu Y, Li S (2012) Volatiles of plums evaluated by HS-SPME with GC–MS at the germplasm level. Food Chem 130:432–440. doi: 10.1016/j.foodchem.2011.05.127

Cited by 17 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Preliminary Investigation of Fruit Mash Inoculation with Pure Yeast Cultures: A Case of Volatile Profile of Industrial-Scale Plum Distillates;Foods;2024-06-20

2. Removal of Cu (II) by ion exchange resin and its re-utilization of the residual solution from the distilled Lycium barbarum wine;Food Chemistry: X;2024-06

3. Differences in Volatile Profiles and Sensory Characteristics in Plum Spirits on a Production Scale;Fermentation;2024-04-27

4. Aroma Profile of Apple Spirits Fermented With non- Saccharomyces Yeasts and Their Dynamic Changes During Maturation;Journal of the American Society of Brewing Chemists;2024-04-04

5. Solid-phase microextraction coupled to comprehensive multidimensional gas chromatography for food analysis;Analytical and Bioanalytical Chemistry;2023-11-24