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Updated: Aug 18, 2025

Fruit Volatile Analysis Using an Electronic Nose
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Aromatic Characteristics of Passion Fruit Wines Measured by E-Nose, GC-Quadrupole MS, GC-Orbitrap-MS and Sensory

Ruojin Liu1, Yaran Liu1, Yuxuan Zhu1

  • 1Beijing Key Laboratory of Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China.

Foods (Basel, Switzerland)
|December 11, 2022
PubMed

Keywords:
Saccharomyces cerevisiaearomapassion fruit winesensory attributesvolatiles

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