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Updated: Jun 21, 2025

Fruit Volatile Analysis Using an Electronic Nose
11:02

Fruit Volatile Analysis Using an Electronic Nose

Published on: March 30, 2012

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使用气体染色学/质谱学和嗅觉学对新型餐饮葡萄品种进行芳香分析

Federica Bonello1, Fabio Danieli2, Vasiliki Ragkousi1

  • 1Council for Agricultural Research and Economics-Research Centre for Viticulture and Enology (CREA-VE), Via P. Micca 35, 14100 Asti, Italy.

Plants (Basel, Switzerland)
|July 13, 2024
PubMed
概括

这项研究描述了新的桌面葡萄品种 (如棉花糖) 的独特香味. 分析气味分子有助于定义葡萄的香味特征,这对于商业潜力和育种计划至关重要.

关键词:
在GC-MS中使用GC-MS.总的来说,我们的GC-O.芳香化合物是一种芳香化合物.味道 味道 味道 味道桌面葡萄葡萄葡萄的葡萄.

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