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

This study investigated the volatile composition and aromatic features of passion fruit wines using a combination of gas chromatography–quadrupole mass spectrometry (GC-qMS), gas chromatography–Orbitrap–mass spectrometry (GC-Orbitrap-MS), electronic nose (E-nose) and sensory evaluation. The results...

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書誌詳細

主要な著者:	Ruojin Liu, Yaran Liu, Yuxuan Zhu, Maaria Kortesniemi, Baoqing Zhu, Hehe Li
フォーマット:	Artigo
言語:	Inglês
出版事項:	MDPI AG 2022-11-01
シリーズ:	Foods
主題:	passion fruit wine volatiles sensory attributes aroma <i>Saccharomyces cerevisiae</i>
オンライン･アクセス:	https://www.mdpi.com/2304-8158/11/23/3789
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