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Analysis of volatile flavor compounds in soaked plum wine based on HS-SPME-GC-MS

In this study, three kinds of soaked plum wine (whole fruit wine, pulp wine and kernel wine) were prepared by using whole fruit, pulp and kernel of plum as raw materials. The contents of ethyl carbamate (EC) and volatile aroma components in the wine were detected by LC-MS/MS and HS-SPME-GC-MS, respe...

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Hovedforfatter: CAO Hong, LIU Taotao*, SUN Xizhen, LI Qiang, XIONG Yaqing, WANG Zhe, YANG Wen, HUANG Xiuhua, NI Shugan
Format: Artigo
Sprog:Inglês
Udgivet: Editorial Department of China Brewing 2024-11-01
Serier:Zhongguo niangzao
Fag:
plum wine|soaked type|volatile flavor components|ethyl carbamate|cyanide
Online adgang:https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-11-105.pdf
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