Characterization of taste-active compounds of various cherry wines and their correlation with sensory attributes

Journal of Chromatography B: Analytical Technologies in the Biomedical and Life Sciences

Volumn 902, Issue , 2012, Pages 55-60

  Niu, Yunwei ^a,b   Zhang, Xiaoming ^a   Xiao, Zuobing ^b   Song, Shiqing ^b   Jia, Chengsheng ^a   Yu, Haiyan ^b   Fang, Lingling ^b   Xu, Chunhua ^b  

^a JIANGNAN UNIVERSITY   (China)

^b SHANGHAI INSTITUTE OF TECHNOLOGY   (China)

Author keywords

Cherry wine; High performance liquid chromatography; Partial least squares regression analysis; Sensory attribute; Taste active compounds; Ultra performance liquid chromatography coupled with mass spectrometry

Indexed keywords

CHLOROGENIC ACIDS; GALLIC ACIDS; MOUTHFEEL; PARTIAL LEAST SQUARES REGRESSION ANALYSIS; PARTIAL LEAST-SQUARES REGRESSION; PHENOLIC ACIDS; SENSORY ATTRIBUTES; TANNIC ACID; TARTARIC ACIDS; TASTE-ACTIVE COMPOUNDS; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY; VANILLIC ACIDS; WINE SAMPLE;

CHROMATOGRAPHY; GLUCOSE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; PHENOLS; REGRESSION ANALYSIS; SUGAR (SUCROSE);

AMINO ACIDS;

ARGININE; ASPARAGINE; CHLOROGENIC ACID; FRUCTOSE; GALLIC ACID; GLUCOSE; GLYCINE; LEUCINE; METHIONINE; PHENYLALANINE; PROLINE; SERINE; SUCROSE; TANNIN; TARTARIC ACID; THREONINE; VANILLIC ACID;

ADULT; ARTICLE; ASTRINGENCY; BITTER TASTE; CHERRY; CHERRY WINE; CONTROLLED STUDY; FEMALE; FERMENTATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; MALE; MASS SPECTROMETRY; PARTIAL LEAST SQUARES REGRESSION; PRIORITY JOURNAL; SENSORY SYSTEM; SOUR CHERRY; SWEET CHERRY; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY; WINE;

AMINO ACIDS; CARBOHYDRATES; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; LEAST-SQUARES ANALYSIS; MASS SPECTROMETRY; ODORS; ORGANIC CHEMICALS; PRUNUS; TANNINS; WINE;

EID: 84864101006     PISSN: 15700232     EISSN: 1873376X     Source Type: Journal    
DOI: 10.1016/j.jchromb.2012.06.015     Document Type: Article

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