Effects of different roasting temperatures on the flavor characteristics of jujube wine: Analysis based on HPLC, HS-GC-IMS, and HS-SPME-GC–MS

The effects of jujube pretreatment at different roasting temperatures (80–160 °C) on the dynamic changes in free amino acids and volatile organic compounds in jujube wine were evaluated using HPLC, HS-GC-IMS, HS-SPME-GC–MS, and sensory analysis. The results revealed that roasting at 80–100 °C enhanc...

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Detaylı Bibliyografya
Asıl Yazarlar:	Binbin Li, Qian Mu, Huijing Guo, Wenting Jia, Mengzhen Zhang, Ya Liu, Xinwen Jin
Materyal Türü:	Artigo
Dil:	Inglês
Baskı/Yayın Bilgisi:	Elsevier 2025-08-01
Seri Bilgileri:	Food Chemistry: X
Konular:	Jujube wine Roasting Volatile organic compounds GC–MS GC-IMS
Online Erişim:	http://www.sciencedirect.com/science/article/pii/S2590157525007382
Etiketler:	Etiketle Etiket eklenmemiş, İlk siz ekleyin!

Effects of different roasting temperatures on the flavor characteristics of jujube wine: Analysis based on HPLC, HS-GC-IMS, and HS-SPME-GC–MS

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