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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Principais autores:	Ruojin Liu, Yaran Liu, Yuxuan Zhu, Maaria Kortesniemi, Baoqing Zhu, Hehe Li
Formato:	Artigo
Idioma:	Inglês
Publicado:	MDPI AG 2022-11-01
Series:	Foods
Assuntos:	passion fruit wine volatiles sensory attributes aroma <i>Saccharomyces cerevisiae</i>
Acceso en liña:	https://www.mdpi.com/2304-8158/11/23/3789
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