Aromatic characterization of traditional Chinese wine Msalais by partial least-square regression analysis based on sensory quantitative descriptive and odor active values, aroma extract dilution analysis, and aroma recombination and omission tests
Lixia Zhu, Mengmeng Zhang, Xiao‐Feng Xiang, Yi-Bing Lan, Ying Shi, Chang‐Qing Duan, Ruili Zhang
Topics & Concepts
AromaOdorFlavorChemistryFood scienceSensory analysisQuantitative Descriptive AnalysisAroma of wineDilutionPartial least squares regressionWineOrganic chemistryMathematicsStatisticsThermodynamicsPhysicsFermentation and Sensory AnalysisHorticultural and Viticultural ResearchPhytochemicals and Antioxidant Activities