Difference and correlation analysis of volatile flavor components and sensory quality of different blueberry wines

Difference and correlation analysis of volatile flavor components and sensory quality of different blueberry wines

The volatile flavor components, important aroma substances, key aroma substances and characteristic aroma substances of 5 commercially available blueberry wines were analyzed by comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS) and relative od...

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Bibliographic Details
Main Author:	GUO Zhijun, LI Yajuan, CHEN Guangyan, FANG Yulin
Format:	Article
Language:	English
Published:	Editorial Department of China Brewing 2025-01-01
Series:	Zhongguo niangzao
Subjects:	blueberry wine\|volatile flavor component\|sensory quality\|correlation\|relative odor activity value
Online Access:	https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-1-156.pdf
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