Identification of characteristic volatile compounds and prediction of fermentation degree of pomelo wine using partial least squares regression-Reference-Cited by-同舟云学术

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Identification of characteristic volatile compounds and prediction of fermentation degree of pomelo wine using partial least squares regression

Published:2022-01 Issue: Volume:154 Page:112830
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Wei Quanzeng^ORCID,Liu Gaixin,Zhang Chengli,Sun Juntao,Zhang Yongqing

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. Volatile profile and aroma potential of tropical Syrah wines elaborated in different maturation and maceration times using comprehensive two-dimensional gas chromatography and olfactometry;Aith Barbara;Food Chemistry,2020

2. GC-MS evaluation of Cymbopogon citratus (DC) Stapf oil obtained using modified hydrodistillation and microwave extraction methods;Ajayi;Food Chemistry,2016

3. Simultaneous determination of multiclass emerging contaminants in aquatic plants by ultrasound-assisted matrix solid-phase dispersion and GC-MS;Aznar;Environmental Science and Pollution Research International,2017

4. Prediction of anti-plasmodial activity of artemisia annua extracts: Application of 1H NMR spectroscopy and chemometrics;Bailey;Journal of Pharmaceutical and Biomedical Analysis,2004

5. Effects of pretreatment methods and leaching methods on jujube wine quality detected by electronic senses and HS-SPME–GC–MS;Cai;Food Chemistry,2020

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3. Optimization of GC-IMS parameters and determination of volatile fingerprint of flavors and fragrances using GC-IMS;CyTA - Journal of Food;2024-08-30

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