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Aroma release during wine consumption: Factors and analytical approaches

Jiaheng Lyu1, Shuang Chen1, Yao Nie1

  • 1Key Laboratory of Industrial Biotechnology of Ministry of Education, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China; State Key Laboratory of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu, PR China.

Food Chemistry
|January 18, 2021
PubMed

Keywords:
Analytical approachesAroma releasePhysiological factorsRetronasal perceptionWine matrixcompositions

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