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Evaluation of the effect of Torulaspora delbrueckii on important volatile compounds in navel orange original brandy using E–nose combined with HS–SPME–GC–MS

Jingjing Liu, Yin Wan, Yanru Chen, Haowei Fan, Mengxiang Li, Qihai Jiang, Guiming Fu

2024Food Chemistry21 citationsDOI

Topics & Concepts

Torulaspora delbrueckiiChemistryWineFood scienceFlavorOrange (colour)OdorTerpeneFermentationEthanol fermentationChromatographySensory analysisYeastSaccharomycesOrganic chemistryBiochemistrySaccharomyces cerevisiaeAdvanced Chemical Sensor TechnologiesFermentation and Sensory AnalysisOlfactory and Sensory Function Studies
Evaluation of the effect of Torulaspora delbrueckii on important volatile compounds in navel orange original brandy using E–nose combined with HS–SPME–GC–MS | Litcius