Related Experiment Video

Updated: Feb 28, 2026

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry
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Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry

Published on: June 9, 2021

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Major Volatile Aroma Composition, Organic Acids, and Color Characteristics: A Comparative Study of Berries and Wines

Nan Shu1,2, Wenpeng Lu2, Yiming Yang2

  • 1College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China.

Foods (Basel, Switzerland)
|February 27, 2026
PubMed

Keywords:
Vitis amurensis Ruprcolor characterizationorganic acidvolatile aroma compoundswine

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