Analysis of Key Aroma Compounds in ‘Shuanghong’ Wine by Solvent Assisted Flavor Evaporation Combined with Gas Chromatography-Olfactometry-Mass Spectrometry
CHAI Ruixue, AN Zhaoyan, LIU Tao, SUN Yanfeng, WU Guangfeng, SHI Ying, DUAN Changqing, LAN Yibin
(1. Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2. Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; 3. Ji’an Ginseng Industry Development Center, Tonghua 134000, China)
CHAI Ruixue, AN Zhaoyan, LIU Tao, SUN Yanfeng, WU Guangfeng, SHI Ying, DUAN Changqing, LAN Yibin. Analysis of Key Aroma Compounds in ‘Shuanghong’ Wine by Solvent Assisted Flavor Evaporation Combined with Gas Chromatography-Olfactometry-Mass Spectrometry[J]. FOOD SCIENCE, 2022, 43(4): 175-182.