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Oral Release Behavior of Wine Aroma Compounds by Using In-Mouth Headspace Sorptive Extraction (HSSE) Method.采用口腔顶空吸附萃取（HSSE）法研究葡萄酒香气成分的口腔释放行为。
Foods. 2021 Feb 13;10(2):415. doi: 10.3390/foods10020415.
3
Chemical, Physical, and Sensory Effects of the Use of Bentonite at Different Stages of the Production of Traditional Sparkling Wines.膨润土在传统起泡葡萄酒生产不同阶段使用的化学、物理和感官效应
Foods. 2021 Feb 10;10(2):390. doi: 10.3390/foods10020390.
4
Evaluation of the Effect of a Grape Seed Tannin Extract on Wine Ester Release and Perception Using In Vitro and In Vivo Instrumental and Sensory Approaches.使用体外和体内仪器分析及感官方法评估葡萄籽单宁提取物对葡萄酒酯类释放及感知的影响。
Foods. 2021 Jan 5;10(1):93. doi: 10.3390/foods10010093.
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Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile.次级香气：葡萄酒微生物对其香气特征的影响。
Foods. 2020 Dec 27;10(1):51. doi: 10.3390/foods10010051.
6
Characterization of the Aromatic and Phenolic Profile of Five Different Wood Chips Used for Ageing Spirits and Wines.用于陈酿烈酒和葡萄酒的五种不同木片的香气和酚类成分特征分析
Foods. 2020 Nov 6;9(11):1613. doi: 10.3390/foods9111613.
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Influence of Two Different Cryoextraction Procedures on the Quality of Wine Produced from Muscat Grapes.两种不同冷冻萃取工艺对麝香葡萄所产葡萄酒品质的影响。
Foods. 2020 Oct 24;9(11):1529. doi: 10.3390/foods9111529.
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Evolution of the Aroma of Treixadura Wines during Bottle Aging.特雷萨杜拉葡萄酒瓶陈过程中香气的演变
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Bee Pollen Role in Red Winemaking: Volatile Compounds and Sensory Characteristics of Tintilla de Rota Warm Climate Red Wines.蜂花粉在红葡萄酒酿造中的作用：罗塔廷蒂亚温暖气候型红葡萄酒的挥发性化合物和感官特征
Foods. 2020 Jul 23;9(8):981. doi: 10.3390/foods9080981.

葡萄酒、醋及其衍生产品香气成分的新分析

Novel Analysis on Aroma Compounds of Wine, Vinegar and Derived Products.

作者信息

Durán-Guerrero Enrique, Castro Remedios

机构信息

Analytical Chemistry Department, Faculty of Sciences-University Institute of Wine and Food Research (IVAGRO-CAIV), University of Cadiz, Agrifood Campus of International Excellence (CeiA3), Polígono Río San Pedro, s/n, 11510 Puerto Real, Spain.

出版信息

Foods. 2021 May 30;10(6):1245. doi: 10.3390/foods10061245.

DOI:10.3390/foods10061245
PMID:34070876
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC8229465/
Abstract

Aroma is one of the main responsible for the acceptance of oenological products such as wine, vinegar and derived products [...].

摘要

香气是葡萄酒、醋及衍生产品等酿酒产品被接受的主要因素之一[...]。