Comparison of bayberry fermented wine aroma from different cultivars by GC‐MS combined with electronic nose analysis
Abstract Four bayberry cultivars (Biqi, Dongkui, Wandao, and Dingao) in eastern China were selected to produce the fermented bayberry wine. The volatile flavor compounds in different bayberry wine were compared by gas chromatography–mass spectrometry (GC‐MS) and electronic nose. The results showed t...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2020-02-01
|
| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.1343 |