Aromatic Characteristics of Passion Fruit Wines Measured by E-Nose, GC-Quadrupole MS, GC-Orbitrap-MS and Sensory Evaluation.

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第一作者： Ruojin,Liu

第一单位： Beijing Key Laboratory of Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China.

作者： Ruojin,Liu ^[1] ; Yaran,Liu ^[1] ; Yuxuan,Zhu ^[1] ; Maaria,Kortesniemi ^[2] ; Baoqing,Zhu ^[1] ; Hehe,Li ^[3]

作者单位： Beijing Key Laboratory of Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China. ^[1] Food Sciences, Department of Life Technologies, University of Turku, FI-20014 Turku, Finland. ^[2] Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China. ^[3]

关键词 Saccharomyces cerevisiae aroma passion fruit wine sensory attributes volatiles

DOI 10.3390/foods11233789

PMID 36496598

发布时间 2022-12-21

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Foods (Basel, Switzerland)

2022年11卷23期

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Aromatic Characteristics of Passion Fruit Wines Measured by E-Nose, GC-Quadrupole MS, GC-Orbitrap-MS and Sensory Evaluation.

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Aromatic Characteristics of Passion Fruit Wines Measured by E-Nose, GC-Quadrupole MS, GC-Orbitrap-MS and Sensory Evaluation.

Foods (Basel, Switzerland)

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Foods (Basel, Switzerland)

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