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International Journal of Food Properties Volume 20, 2017 - Issue sup1
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Original Articles

Volatile compounds in wild strawberry and their odorants of wild strawberry wines: Effects of different stages of fermentation

Yuyang SongCollege of Enology, Northwest A&F University, Yangling, Shaanxi, ChinaView further author information
,
Yu-jie ZhangCollege of Enology, Northwest A&F University, Yangling, Shaanxi, ChinaView further author information
,
Ning LiuCollege of Enology, Northwest A&F University, Yangling, Shaanxi, ChinaView further author information
,
Dong-qing YeCollege of Enology, Northwest A&F University, Yangling, Shaanxi, ChinaView further author information
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Xue GongCollege of Enology, Northwest A&F University, Yangling, Shaanxi, ChinaView further author information
,
Yi QinCollege of Enology, Northwest A&F University, Yangling, Shaanxi, ChinaView further author information
&
Yan-lin LiuCollege of Enology, Northwest A&F University, Yangling, Shaanxi, ChinaCorrespondence[email protected]
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Pages S399-S415 | Received 18 Sep 2016, Accepted 18 Feb 2017, Published online: 22 May 2017

Citations (12)

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Si-Yu Li, Bao-Qing Zhu, Li-Jun Li & Chang-Qing Duan. (2017) Extensive and objective wine color classification with chromatic database and mathematical models. International Journal of Food Properties 20:sup3, pages S2647-S2659.
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Articles from other publishers (11)

Sujin Zheng, Jingjing Cai, Peibin Huang, Yuqi Wang, Zhenbiao Yang & Yuan Yu. (2023) Determination of volatile profiles of woodland strawberry ( Fragaria vesca ) during fruit maturation by HS‐SPME GC–MS . Journal of the Science of Food and Agriculture 103:15, pages 7455-7468.
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Mehmet Turan Ayseli, Ismail Coskun & Serkan Selli. (2023) Evaluation of volatile and thermal properties of boza, a traditional fermented beverage. Microchemical Journal 193, pages 108918.
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Wanwan Zhuansun, Jun Xu, Zhiqiang Li, Hengzhao Liu, Ying Zhao, Lulu Chen, Shufang Shan, Xin Zeng, Binyue Xin, Jie Qiao, Haoyu Zhang, Huawei Zeng & Qinxiang Xu. (2022) Dynamic changes in the microbial community, flavour components in jiupei of a novel Maotai-Luzhou–flavoured liquor under various daqu blending modes and their correlation analysis. LWT 172, pages 114167.
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Shuxun Liu, Oskar Laaksonen, Ping Li, Qing Gu & Baoru Yang. (2022) Use of Non- Saccharomyces Yeasts in Berry Wine Production: Inspiration from Their Applications in Winemaking . Journal of Agricultural and Food Chemistry 70:3, pages 736-750.
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Varvara K. Leonardou, Evangelos Doudoumis, Evangelos Tsormpatsidis, Eleni Vysini, Theofanis Papanikolopoulos, Vasileios Papasotiropoulos & Fotini N. Lamari. (2021) Quality Traits, Volatile Organic Compounds, and Expression of Key Flavor Genes in Strawberry Genotypes over Harvest Period. International Journal of Molecular Sciences 22:24, pages 13499.
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Yanqin Ma, Tian Li, Xiaoyu Xu, Yanyu Ji, Xia Jiang, Xuewei Shi & Bin Wang. (2021) Investigation of Volatile Compounds, Microbial Succession, and Their Relation During Spontaneous Fermentation of Petit Manseng. Frontiers in Microbiology 12.
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Yao Lu, Yuyang Song, Jing Zhu, Xiaoguang Xu, Bing Pang, Han Jin, Chunmei Jiang, Yanlin Liu & Junling Shi. (2021) Potential application of CHS and 4CL genes from grape endophytic fungus in production of naringenin and resveratrol and the improvement of polyphenol profiles and flavour of wine. Food Chemistry 347, pages 128972.
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Zhenlong Cheng, Sean McCann, Nicoletta Faraone, Jody-Ann Clarke, E. Abbie Hudson, Kevin Cloonan, N. Kirk Hillier & Kapil Tahlan. (2020) Production of Plant-Associated Volatiles by Select Model and Industrially Important Streptomyces spp.. Microorganisms 8:11, pages 1767.
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Ang Lyu, Long Yang, Mingde Wu, Jing Zhang & Guoqing Li. (2020) High Efficacy of the Volatile Organic Compounds of Streptomyces yanglinensis 3-10 in Suppression of Aspergillus Contamination on Peanut Kernels. Frontiers in Microbiology 11.
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Darko Velić, Daniela Amidžić Klarić, Natalija Velić, Ilija Klarić, Vlatka Petravić Tominac & Ana Mornar. 2018. Descriptive Food Science. Descriptive Food Science.
Yuyun Lu, Li‐Jie Chan, Xiao Li & Shao‐Quan Liu. (2017) Effects of sugar concentration on mango wine composition fermented by Saccharomyces cerevisiae MERIT .ferm . International Journal of Food Science & Technology 53:1, pages 199-208.
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