Analysis of aroma components in different longan fruit wines based on HS-SPME-GC-MS

Analysis of aroma components in different longan fruit wines based on HS-SPME-GC-MS

In this study, longan fruit wine was prepared by using longan as raw material and three Saccharomyces cerevisiae (LABA, CRI, L-EL) as fermentation strains. The aroma components of longan fruit wine were analyzed by headspace solid phase microextraction gas chromatography mass spectrometry (HS-SPME-G...

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Bibliographic Details
Main Author: XU Jia, LI Jiajun, ZHU Wenhai, PENG Xuan, LIANG Libao, FU Li
Format: Article
Language:English
Published: Editorial Department of China Brewing 2024-04-01
Series:Zhongguo niangzao
Subjects:
headspace solid phase microextraction-gas chromatography-mass spectrometry|saccharomyces cerevisiae|longan fruit wine|aroma component
Online Access:https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-4-258.pdf
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