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Characterization of odor-active compounds in the head, heart, and tail fractions of freshly distilled spirit from Spine grape (Vitis davidii Foex) wine by gas chromatography-olfactometry and gas chromatography-mass spectrometry

Xiao‐Feng Xiang, Yibin Lan, Xiaotong Gao, Han Xie, Zhao-Yan An, Zhi-Hao Lv, Yin-Shi, Chang‐Qing Duan, Guangfeng Wu

2020Food Research International56 citationsDOI

Topics & Concepts

ChemistryChromatographyOdorWineEthyl hexanoateAromaGas chromatographyPhenolsFraction (chemistry)Fusel alcoholOrganic chemistryFood scienceEthyl acetateAlcoholFermentation and Sensory AnalysisHorticultural and Viticultural ResearchBiochemical and biochemical processes
Characterization of odor-active compounds in the head, heart, and tail fractions of freshly distilled spirit from Spine grape (Vitis davidii Foex) wine by gas chromatography-olfactometry and gas chromatography-mass spectrometry | Litcius