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Objective measures of greengage wine quality: From taste-active compound and aroma-active compound to sensory

Tiantian Tian1, Junyong Sun1, Dianhui Wu1

  • 1The Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, Jiangsu, China; National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; Jiangsu Provincial Research Center for Bioactive Product Processing Technology, Jiangnan University, Wuxi 214122, Jiangsu, China; School of Biotechnology, Jiangnan University, Wuxi 214122, Jiangsu, China.

Food Chemistry
|October 2, 2020
PubMed

Keywords:
Aroma-active compoundGreengage winePLSRSensory characteristicTaste-active compound

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