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

Creators

Ling Ying Wang, Shanghai Cosmax (China) Cosmetics Co., Ltd
Jian Cai Zhu, Department of Perfume and Aroma Technology, Shanghai Institute of Technology
Yun Wei Niu, Department of Perfume and Aroma Technology, Shanghai Institute of Technology
Zuo Bing Xiao, Department of Perfume and Aroma Technology, Shanghai Institute of Technology
Feng Chen, Department of Food, Nutrition, and Packaging Sciences, Clemson University
Jun Hua Liu, Department of Perfume and Aroma Technology, Shanghai Institute of Technology
Tao Feng, 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.v2

Document Type

Data Set

Recommended Citation

Wang, Ling Ying; Zhu, Jian Cai; Niu, Yun Wei; Xiao, Zuo Bing; Chen, Feng; Liu, Jun Hua; Feng, Tao (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.v2

https://doi.org/10.6084/m9.figshare.1254112.v2

Identifier

10.6084/m9.figshare.1254112.v2

Embargo Date

1-1-2015