Discrimination of Cherry Wines Based on Their Sensory Properties and Aromatic Fingerprinting using HS-SPME-GC-MS and Multivariate Analysis

Journal of Food Science

Volumn 79, Issue 3, 2014, Pages

  Xiao, Zuobing ^a   Liu, Shengjiang ^a   Gu, Yongbo ^a   Xu, Na ^a   Shang, Yi ^a   Zhu, Jiancai ^a  

^a SHANGHAI INSTITUTE OF TECHNOLOGY   (China)

Author keywords

Cherry wines; HS SPME GC MS; Multivariate analysis; Sensory properties; Volatiles

Indexed keywords

4-SULFOPHENYLMETHALLYL ETHER; ALCOHOL DERIVATIVE; ALDEHYDE; BENZENESULFONIC ACID DERIVATIVE; ESTER; FLAVORING AGENT; KETONE; VOLATILE ORGANIC COMPOUND;

ANALYSIS; CHEMISTRY; CLUSTER ANALYSIS; FERMENTATION; HUMAN; MASS FRAGMENTOGRAPHY; MULTIVARIATE ANALYSIS; ODOR; PRINCIPAL COMPONENT ANALYSIS; PROCEDURES; PRUNUS; SOLID PHASE MICROEXTRACTION; TASTE; WINE;

ALCOHOLS; ALDEHYDES; BENZENESULFONATES; CLUSTER ANALYSIS; ESTERS; FERMENTATION; FLAVORING AGENTS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; KETONES; MULTIVARIATE ANALYSIS; ODORS; PRINCIPAL COMPONENT ANALYSIS; PRUNUS; SOLID PHASE MICROEXTRACTION; TASTE; VOLATILE ORGANIC COMPOUNDS; WINE;

EID: 84895862134     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12362     Document Type: Article

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