Volatile phenols in wine: overview of origin, formation, analysis, and sensory expression-Reference-Cited by-同舟云学术

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Volatile phenols in wine: overview of origin, formation, analysis, and sensory expression

Published:2024-05-20 Issue: Volume: Page:1-26
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Yang Weixi¹²,Zheng Ziang¹²,Shi Ying¹²,Reynolds Andrew G.³,Duan Changqing¹²,Lan Yibin¹²

Affiliation:

1. Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China

2. Ministry of Agriculture and Rural Affairs, Key Laboratory of Viticulture and Enology, Beijing, China

3. Former Professor, Fenwick, Ontario, Canada

Funder

the Beijing Natural Science Foundation

the Key Project of R&D Program of Ningxia Hui Autonomous Region

the Wine Industry Development Project of Department of Commerce of Gansu Province

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2024.2354526

Reference213 articles.

1. Analysis of free and bound phenolics in wine and grapes by GC–MS after automated SPE

2. Role of essential oils in plant diseases protection: A review;Arshad Z.;International Journal of Chemical and Biochemical Sciences,2014

3. Phenylpropenes: Occurrence, Distribution, and Biosynthesis in Fruit

4. Wine Flavour Chemistry

5. Identification and quantification of 56 targeted phenols in wines, spirits, and vinegars by online solid-phase extraction – ultrahigh-performance liquid chromatography – quadrupole-orbitrap mass spectrometry

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