Exploring jujube wine flavor and fermentation mechanisms by HS-SPME-GC–MS and UHPLC-MS metabolomics

The fermentation metabolites significantly influence the quality of jujube wine. However, the dynamics of these metabolites during fermentation are not well understood. In this study, a total of 107 volatile and 1758 non-volatile compounds were identified using a flavor-directed research strategy an...

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Hlavní autoři:	Xinxin Zhao, Zhouping Wang, Fengxian Tang, Wenchao Cai, Bo Peng, Chunhui Shan
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Elsevier 2024-03-01
Edice:	Food Chemistry: X
Témata:	Jujube wine Fermentation metabolites Volatile flavor compounds Aroma Metabolomics
On-line přístup:	http://www.sciencedirect.com/science/article/pii/S2590157524000026
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