Assessment of Characteristic Flavor and Taste Quality of Sugarcane Wine Fermented with Different Cultivars of Sugarcane

Assessment of Characteristic Flavor and Taste Quality of Sugarcane Wine Fermented with Different Cultivars of Sugarcane

In order to explore the variation in volatile compounds and aroma profiles of different varieties of sugarcane wine, volatile compounds of 14 different varieties of sugarcane wine were analyzed by headspace solid-phase microextraction–gas chromatography–mass spectrometry (HS-SPME-GC-MS) and an elect...

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Bibliographic Details
Main Authors: Yuxia Yang, Jing Chen, Fengjin Zheng, Bo Lin, Feifei Wu, Krishan K. Verma, Ganlin Chen
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Fermentation
Subjects:
sugarcane wine
HS-SPME/GC-MS
electronic nose–tongue
volatile compounds
odor activity value
Online Access:https://www.mdpi.com/2311-5637/10/12/628
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