Free and glycosidically bound volatile compounds in sun-dried raisins made from different fragrance intensities grape

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Dong Wang1, Chang-Qing Duan1, Ying Shi1

  • 1Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agriculture, Beijing 100083, China.

Food Chemistry
|March 21, 2017
PubMed

Keywords:
HS-SPME/GCMSMethod optimizationMuscat cultivarSun-dried raisinsVolatile compounds

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