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Analysis of key flavor compounds in commercial cherry wines by HS-SPME-GC-MS, HS-GC-IMS, and sensory evaluation

To investigate the characteristic flavor compounds and their differences in commercially available cherry wines, this study employed headspace solid-phase microextraction combined with gas chromatography–mass spectrometry (HS-SPME-GC-MS), headspace gas chromatography–ion mobility spectrometry (HS-GC...

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Principais autores: Jiawei Qi, Jie Li, Zihan Liu, Xuemei Yang, Tingting Qi, Guoqin Wei, Juanxia Yang, Cheng Liu
Format: Artigo
Sprog:Inglês
Udgivet: Frontiers Media S.A. 2025-10-01
Serier:Frontiers in Nutrition
Fag:
cherry wine
volatile flavor compounds
sensory evaluation
characteristic flavor compounds
HS-GC-IMS
HS-SPME-GC-MS
Online adgang:https://www.frontiersin.org/articles/10.3389/fnut.2025.1631912/full
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