Characterization of Aroma Compounds in Apple Cider Using Solvent-Assisted Flavor Evaporation and Headspace Solid-Phase Microextraction-Reference-Cited by-同舟云学术

Characterization of Aroma Compounds in Apple Cider Using Solvent-Assisted Flavor Evaporation and Headspace Solid-Phase Microextraction

Published:2007-03-14 Issue:8 Volume:55 Page:3051-3057
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Xu Yan¹,Fan Wenlai¹,Qian Michael C.¹

Affiliation:

1. Department of Food Science and Technology, Oregon State University, Corvallis, Oregon 97331, and Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Southern Yangtze University, Wuxi, Jiangsu, China 214036

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0631732

Reference41 articles.

1. Gas Chromatographic Analysis of Total Fatty Acids in Cider

2. Solid-phase extraction and determination of trace aroma and flavour components in cider by GC-MS

Cited by 137 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. Effect of co-inoculation of Saccharomyces and non-Saccharomyces yeasts and nutrients addition during malolactic fermentation on apple cider composition;Food Bioscience;2024-08

2. Chemical and sensory analyses of cultivated pork fat tissue as a flavor enhancer for meat alternatives;Scientific Reports;2024-07-31

3. Insights into the key odorants in fresh and dried Amomum tsaoko using the sensomics approach;Food Chemistry: X;2024-06

4. Characterization of the Volatile Composition of Fermented Ciders Made From Dessert Apple Cultivars With and Without Maceration;Journal of the American Society of Brewing Chemists;2024-03-26

5. Diversity of flavour characteristics of table grapes and their contributing volatile compounds analysed by the solvent-assisted flavour evaporation method;Horticulture Research;2024-02-26