Comparison of aroma-active volatiles and their sensory characteristics of mangosteen wines prepared by Saccharomyces cerevisiae with GC-olfactometry and principal component analysis

Creators

Feng Chen, Department of Food, Nutrition, and Packaging Sciences, Clemson University
Zuo Bing Xiao, Department of Perfume and Aroma Technology, Shanghai Institute of Technology
Tao Feng, Department of Perfume and Aroma Technology, Shanghai Institute of Technology
Jun Hua Liu, Department of Perfume and Aroma Technology, Shanghai Institute of Technology
Ling Ying Wang, Shanghai Cosmax (China) Cosmetics Co., Ltd
Yun Wei Niu, Department of Perfume and Aroma Technology, Shanghai Institute of Technology
Jian Cai Zhu, Department of Perfume and Aroma Technology, Shanghai Institute of Technology

Publication Date

1-1-2015

Publisher

figshare Academic Research System

DOI

10.6084/m9.figshare.1254112

Document Type

Data Set

Recommended Citation

Chen, Feng; Xiao, Zuo Bing; Feng, Tao; Liu, Jun Hua; Wang, Ling Ying; Niu, Yun Wei; Zhu, Jian Cai (2015), "Comparison of aroma-active volatiles and their sensory characteristics of mangosteen wines prepared by Saccharomyces cerevisiae with GC-olfactometry and principal component analysis", figshare Academic Research System, doi: 10.6084/m9.figshare.1254112

https://doi.org/10.6084/m9.figshare.1254112

Identifier

10.6084/m9.figshare.1254112

Embargo Date

1-1-2015