Comparison of aromatic and phenolic compounds in cherry wines with different cherry cultivars by HS-SPME-GC-MS and HPLC

International Journal of Food Science and Technology

Volumn 47, Issue 1, 2012, Pages 100-106

  Sun, Shu Y ^a   Jiang, Wen G ^b   Zhao, Yu P ^c  

^a LUDONG UNIVERSITY   (China)

^b Technology Center   (China)

^c YANTAI UNIVERSITY   (China)

Author keywords

Aroma; Cherry wine; Cultivar; Polyphenols; Volatile organic compounds

Indexed keywords

AROMA; AROMA COMPOUNDS; CULTIVAR; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HEADSPACES; HIGH-CONTENT; MICROEXTRACTION; OCTANOIC ACIDS; PHENOLIC ACIDS; PHENOLIC COMPOUNDS; POLYPHENOLS; TERPENOIDS;

ANTHOCYANINS; FATTY ACIDS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; ORGANIC ACIDS; VOLATILE ORGANIC COMPOUNDS; WINE;

PHENOLS;

EID: 83555178472     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02812.x     Document Type: Article

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