Synergy Effect between Fruity Esters and Potential Odorants on the Aroma of Hutai-8 Rose Wine Revealed by Threshold, <i>S</i>-Curve, and σ–τ Plot Methods-Reference-Cited by-同舟云学术

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Synergy Effect between Fruity Esters and Potential Odorants on the Aroma of Hutai-8 Rose Wine Revealed by Threshold, S-Curve, and σ–τ Plot Methods

Published:2023-09-07 Issue:37 Volume:71 Page:13869-13879
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Li Na¹,Li Guanyu¹,Li Aihua²,Tao Yongsheng¹³⁴^ORCID

Affiliation:

1. College of Enology, Northwest A&F University, Yangling 712100, China

2. College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China

3. Shaanxi Engineering Research Center for Viti-viniculture, Yangling 712100, China

4. Shaanxi Key Laboratory for Viti-viniculture, Yangling 712100, China

Funder

Shaanxi Key Science and Technology Innovation Team Project

National Natural Science Foundation of China

Agricultural Science and Technology Innovation Transformation Project of Shaanxi

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c03733

Reference47 articles.

1. Beyond the characterization of wine aroma compounds: looking for analytical approaches in trying to understand aroma perception during wine consumption

2. Perceptual interactions among food odors: Major influences on odor intensity evidenced with a set of 222 binary mixtures of key odorants

3. Quality and Aromatic Sensory Descriptors (Mainly Fresh and Dry Fruit Character) of Spanish Red Wines can be Predicted from their Aroma-Active Chemical Composition

4. Understanding Wine Chemistry

5. Microbial modulation of aromatic esters in wine: Current knowledge and future prospects

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