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使用UHPLC-ESI-MS/MS目标协议探索古典泡葡萄酒中的假定Kokumi寡

Daniele Perenzoni1, Luca Dellafiora2, Florinda Perugino2,3

  • 1Metabolomics Unit, Research and Innovation Centre, Fondazione Edmund Mach, 38098 San Michele all'Adige, Italy.

Journal of agricultural and food chemistry
|November 14, 2024
PubMed
概括

研究人员在起泡葡萄酒中发现了新的kokumi oligopeptides,增强了它的风味复杂性. 这些化合物,包括特定的二和三,经过量化和感官测试,揭示了它们对葡萄酒感知的影响.

关键词:
酒 酒 酒 酒谷氨酸酸是什么?谷氨酸酸是什么?这里是Kokumi Kokumi.有机类的类.葡萄酒 葡萄酒 葡萄酒 葡萄酒

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