Characterization of volatile aroma compounds in litchi (Heiye) wine and distilled spirit-Reference-Cited by-同舟云学术

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Characterization of volatile aroma compounds in litchi (Heiye) wine and distilled spirit

Published:2021-09-18 Issue:11 Volume:9 Page:5914-5927
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Zhao Lili¹^ORCID,Ruan Shili²,Yang Xiangke¹,Chen Qiling¹,Shi Kan¹,Lu Ke¹,He Ling³,Liu Shuwen¹,Song Yangbo⁴^ORCID

Affiliation:

1. College of Enology Northwest A&F University Yangling China

2. Technical Center of Yantai Changyu Group Co., Ltd Yantai China

3. College of Horticulture Northwest A&F University Yangling China

4. Agriculture and Animal Husbandry College Qinghai University Xining China

Funder

Natural Science Foundation of Guangdong Province

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2361

Reference43 articles.

1. Development of stir-bar sorptive extraction–thermal desorption–gas chromatography–mass spectrometry for the analysis of musks in vegetables and amended soils

2. Effect of the winemaking process on the volatile composition and aromatic profile of Tempranillo Blanco wines

3. Impact of addition of aromatic amino acids on non-volatile and volatile compounds in lychee wine fermented with Saccharomyces cerevisiae MERIT.ferm

4. Transformation of chemical constituents of lychee wine by simultaneous alcoholic and malolactic fermentations

5. Characterization of the Key Aroma Compounds in Aged Chinese Rice Wine by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies

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