Characterization of odor-active compounds in the head, heart, and tail fractions of freshly distilled spirit from Spine grape (Vitis davidii Foex) wine by gas chromatography-olfactometry and gas chromatography-mass spectrometry-Reference-Cited by-同舟云学术

Characterization of odor-active compounds in the head, heart, and tail fractions of freshly distilled spirit from Spine grape (Vitis davidii Foex) wine by gas chromatography-olfactometry and gas chromatography-mass spectrometry

Published:2020-11 Issue: Volume:137 Page:109388
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Xiang Xiao-Feng,Lan Yi-Bin,Gao Xiao-Tong,Xie Han,An Zhao-Yan,Lv Zhi-Hao,Yin-Shi ,Duan Chang-Qing^ORCID,Wu Guang-Feng

Funder

National Natural Science Foundation of China

Agriculture Research System of China

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

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2. Kiwi spirits with stronger floral and fruity characters were obtained with a packed column distillation system;Arrieta-Garay;Journal of the Institute of Brewing,2014

3. Aromatically enhanced pear distillates from Blanquilla and Conference varieties using a packed column;Arrieta-Garay;Journal of Agricultural and Food Chemistry,2013

4. Evolution of volatile compounds during the distillation of Cognac spirit;Awad;Journal of Agricultural and Food Chemistry,2017

5. The effect of distillation conditions and alcohol content in 'heart' fractions on the concentration of aroma volatiles and undesirable compounds in plum brandies;Balcerek;Journal of the Institute of Brewing,2017

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