Investigating the effect of three phenolic fractions on the volatility of floral, fruity, and aged aromas by HS-SPME-GC-MS and NMR in model wine.

Wang, Shengnan; Zhang, Qianting; Zhao, Pengtao; Ma, Zeqiang; Zhang, Junxiang; Ma, Wen; Wang, Xiaoyu

Wang, Shengnan; Zhang, Qianting; Zhao, Pengtao; Ma, Zeqiang; Zhang, Junxiang; Ma, Wen; Wang, Xiaoyu.

Affiliation

Wang S; College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi 710119, PR China.
Zhang Q; College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi 710119, PR China.
Zhao P; College of Food Engineering and Nutritional Science, Shaanxi Normal University, Shaanxi 710119, PR China.
Ma Z; Engineering Research Center of High Value Utilization of Western China Fruit Resources, Ministry of Education, Shaanxi Normal University, Shaanxi 710119, PR China.
Zhang J; State Key Laboratory for Conservation and Utilization of Subtropical Agro-bioresources, College of Animal Science and Technology, Guangxi University, Nanning 530004, PR China.
Ma W; School of Food and Wine, Ningxia University, Yinchuan 750021, PR China.
Wang X; School of Food and Wine, Ningxia University, Yinchuan 750021, PR China.

Food Chem X ; 13: 100281, 2022 Mar 30.

Article de En | MEDLINE | ID: mdl-35498990

Mots clés

Matrix effect; Model wine; Phenolic fractions; Volatility; Wine aroma

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Texte intégral: 1 Collection: 01-internacional Base de données: MEDLINE Langue: En Journal: Food Chem X Année: 2022 Type de document: Article Pays de publication: Pays-Bas

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