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Discrimination and characterization of the volatile organic compounds in red and black raspberry wines fermented with different commercial Saccharomyces cerevisiae: An integrated analysis using E-nose, GC-MS, GC-IMS, and multivariate statistical models

Yuanyuan Wang, MA Ying-hu, Jianling Duan, Bo Wang, Tengzhen Ma, Yumei Jiang, Bo Zhang

2025Food Chemistry60 citationsDOI

Topics & Concepts

FermentationElectronic noseBlowing a raspberrySaccharomyces cerevisiaeChemistryWineChromatographyFood scienceGas chromatography–mass spectrometryYeastBiologyMass spectrometryBiochemistryNeuroscienceFermentation and Sensory AnalysisMeat and Animal Product QualityHorticultural and Viticultural Research
Discrimination and characterization of the volatile organic compounds in red and black raspberry wines fermented with different commercial Saccharomyces cerevisiae: An integrated analysis using E-nose, GC-MS, GC-IMS, and multivariate statistical models | Litcius