Evaluation of the formation of volatiles and sensory characteristics of persimmon (Diospyros kaki L.f.) fruit wines using different commercial yeast strains of Saccharomyces cerevisiae

Natural Product Research

Volumn 28, Issue 21, 2014, Pages 1887-1893

  Zhu, Jian Cai ^a   Niu, Yun Wei ^a   Feng, Tao ^a   Liu, Sheng Jiang ^a   Cheng, He Xing ^a   Xu, Na ^a   Yu, Hai Yan ^a   Xiao, Zuo Bing ^a  

^a SHANGHAI INSTITUTE OF TECHNOLOGY   (China)

Author keywords

Odour activity values; Persimmon wine; Principal component analysis; Saccharomyces cerevisiae; SBSE; Sensory analysis

Indexed keywords

ETHYL HEXANOATE; FLAVORING AGENT; GERANIOL; HEXANOIC ACID DERIVATIVE; LINALOOL; TERPENE; VOLATILE ORGANIC COMPOUND;

ANALYSIS; CHEMISTRY; DIOSPYROS; FERMENTATION; FRUIT; GENETICS; MASS FRAGMENTOGRAPHY; METABOLISM; PRINCIPAL COMPONENT ANALYSIS; PROCEDURES; SACCHAROMYCES CEREVISIAE; VITIS; WINE;

CAPROATES; DIOSPYROS; FERMENTATION; FLAVORING AGENTS; FRUIT; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; MONOTERPENES; PRINCIPAL COMPONENT ANALYSIS; SACCHAROMYCES CEREVISIAE; TERPENES; VITIS; VOLATILE ORGANIC COMPOUNDS; WINE;

EID: 84922392501     PISSN: 14786419     EISSN: 14786427     Source Type: Journal    
DOI: 10.1080/14786419.2014.955492     Document Type: Article

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