Exploring jujube wine flavor and fermentation mechanisms by HS-SPME-GC–MS and UHPLC-MS metabolomics
The fermentation metabolites significantly influence the quality of jujube wine. However, the dynamics of these metabolites during fermentation are not well understood. In this study, a total of 107 volatile and 1758 non-volatile compounds were identified using a flavor-directed research strategy an...
| Published in: | Food Chemistry: X |
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| Main Authors: | , , , , , |
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-03-01
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| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524000026 |