Comprehensive evaluation of icewine aroma quality based on ROAV and PCA-TOPSIS method

Comprehensive evaluation of icewine aroma quality based on ROAV and PCA-TOPSIS method

Using 4 representative domestic icewines (numbered No.1-No.4) as research subjects, the volatile aroma components in the icewines were determined using headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). The aroma quality of icewines was analyz...

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Bibliographic Details
Main Author: ZHANG Yang, QU Yilin, SUN Yongde, KONG Weifu, LI Hongjuan
Format: Article
Language:English
Published: Editorial Department of China Brewing 2025-01-01
Series:Zhongguo niangzao
Subjects:
icewine|aroma quality evaluation|relative odor activity value|principal component analysis|technique for order preference by similarity to ideal solution
Online Access:https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-1-258.pdf
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