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Flavor characteristics of Shanlan rice wines fermented for different time based on HS-SPME-GC-MS-O, HS-GC-IMS, and electronic sensory analyses

Yaofei Hao, Jianxun Li, Zhiheng Zhao, Wenyue Xu, Lu Wang, Xue Lin, Xiaoping Hu, Congfa Li

2023Food Chemistry83 citationsDOI

Topics & Concepts

WineChemistryFermentationAromaFlavorSolid-phase microextractionFood scienceFermentation in winemakingWine faultTasteGas chromatographyMalolactic fermentationGas chromatography–mass spectrometryMass spectrometryChromatographyYeast in winemakingYeastLactic acidBiochemistryBiologyBacteriaGeneticsSaccharomyces cerevisiaeFermentation and Sensory AnalysisFood Quality and Safety StudiesTea Polyphenols and Effects
Flavor characteristics of Shanlan rice wines fermented for different time based on HS-SPME-GC-MS-O, HS-GC-IMS, and electronic sensory analyses | Litcius