Rapid qualitative and quantitative analysis of strong aroma base liquor based on SPME-MS combined with chemometrics
نویسندگان
چکیده
منابع مشابه
Monoterpene synthase from Dracocephalum kotschyi and SPME-GC-MS analysis of its aroma profile
Dracocephalum kotschyi (Lamiaceae), as one of the remarkable aromatic plants, widely grows and also is cultivated in various temperate regions of Iran. There are diverse reports about the composition of the oil of this plant representing limonene derivatives as its major compounds. There is no report on cloning of mono- or sesquiterpene synthases from this plant. In the present study, ...
متن کاملMonoterpene synthase from Dracocephalum kotschyi and SPME-GC-MS analysis of its aroma profile
Dracocephalum kotschyi (Lamiaceae), as one of the remarkable aromatic plants, widely grows and also is cultivated in various temperate regions of Iran. There are diverse reports about the composition of the oil of this plant representing limonene derivatives as its major compounds. There is no report on cloning of monoor sesquiterpene synthases from this plant. In the present study, the aroma p...
متن کاملmonoterpene synthase from dracocephalum kotschyi and spme-gc-ms analysis of its aroma profile
dracocephalum kotschyi (lamiaceae), as one of the remarkable aromatic plants, widely grows and also is cultivated in various temperate regions of iran. there are diverse reports about the composition of the oil of this plant representing limonene derivatives as its major compounds. there is no report on cloning of mono- or sesquiterpene synthases from this plant. in the present study, the aroma...
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Chinese liquor aroma components were characterized during the aging process using gas chromatography (GC). Principal component and cluster analysis (PCA, CA) were used to discriminate the Chinese liquor age which has a great economic value. Of a total of 21 major aroma components identified and quantified, 13 components which included several acids, alcohols, esters, aldehydes and furans decrea...
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ژورنال
عنوان ژورنال: Food Science and Human Wellness
سال: 2021
ISSN: 2213-4530
DOI: 10.1016/j.fshw.2021.02.031