Characterization of odor-active compounds of various cherry wines by gas chromatography–mass spectrometry, gas chromatography–olfactometry and their correlation with sensory attributes-Reference-Cited by-同舟云学术

Characterization of odor-active compounds of various cherry wines by gas chromatography–mass spectrometry, gas chromatography–olfactometry and their correlation with sensory attributes

Published:2011-08 Issue:23 Volume:879 Page:2287-2293
ISSN:1570-0232
Container-title:Journal of Chromatography B
language:en
Short-container-title:Journal of Chromatography B

Author:

Niu Yunwei,Zhang Xiaoming,Xiao Zuobing,Song Shiqing,Eric Karangwa,Jia Chengsheng,Yu Haiyan,Zhu Jiancai

Publisher

Elsevier BV

Subject

Cell Biology,Clinical Biochemistry,Biochemistry,General Medicine,Analytical Chemistry

Reference35 articles.

1. Effects of cultivar, orchard elevation, and storage on fruit quality characters of sweet cherry (Prunus avium L.)

2. Volatile compounds of young Cabernet Sauvignon red wine from Changli County (China)

3. Characterization of Odor-Active Compounds in Californian Chardonnay Wines Using GC-Olfactometry and GC-Mass Spectrometry

4. Volatile composition of red wine from cv . Kalecik Karasι grown in central Anatolia

5. Comparative analysis of volatile compounds of ‘fino’ sherry wine by rotatory and continuous liquid–liquid extraction and solid-phase microextraction in conjunction with gas chromatography-mass spectrometry

Cited by 92 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. Fermentation Performances and Aroma Contributions of Selected Non-Saccharomyces Yeasts for Cherry Wine Production;Foods;2024-08-03

2. Evaluation of Aromatic Characteristics and Potential Applications of Hemerocallis L. Based on the Analytic Hierarchy Process;Molecules;2024-06-06

3. Volatilomics of Fruit Wines;Molecules;2024-05-23

4. Thermotolerant acetic acid bacteria in the production of a red wine vinegar by surface culture at different temperatures: volatile and polyphenolic composition;European Food Research and Technology;2024-05-22

5. Application of PLSR in correlating sensory and chemical properties of middle flue-cured tobacco leaves with honey-sweet and burnt flavour;Heliyon;2024-04