Volatile profile of sea buckthorn wines, raw juices and must in Qinghai (China)

International Journal of Food Properties

Volumn 14, Issue 4, 2011, Pages 776-785

  Wang, Shu Lin ^a,b   Liu, La Ping ^a   Jiao, Ling Xia ^a   Fan, Ming Tao ^a  

^a NORTHWEST A F UNIVERSITY   (China)

^b QINGHAI UNIVERSITY   (China)

Author keywords

GC MS; HS SPME; Sea buckthorn wine; Volatile compounds

Indexed keywords

ETHYL ESTERS; GC-MS; HEADSPACES; HIGHER ALCOHOLS; HS-SPME; QINGHAI PROVINCE; SEA BUCKTHORN; SOLID PHASE MICRO EXTRACTION; STORAGE TIME; VOLATILE COMPOUNDS; VOLATILE FRACTIONS; VOLATILE PROFILE;

CARBONYL COMPOUNDS; CARBONYLATION; CHROMATOGRAPHIC ANALYSIS; CLUSTER ANALYSIS; EXTRACTION; FLAVOR COMPOUNDS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; VOLATILE ORGANIC COMPOUNDS; WINE;

VOLATILE FATTY ACIDS;

HIPPOPHAE RHAMNOIDES; RHAMNACEAE;

EID: 79959268961     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910903420750     Document Type: Article

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