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首页> 外文期刊>Data in Brief >Comprehensive sensory and chemical data on the flavor of 16 red wines from two varieties: Sensory descriptive analysis, HS-SPME-GC-MS volatile compounds quantitative analysis, and odor-active compounds identification by HS-SPME-GC-MS-O
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Comprehensive sensory and chemical data on the flavor of 16 red wines from two varieties: Sensory descriptive analysis, HS-SPME-GC-MS volatile compounds quantitative analysis, and odor-active compounds identification by HS-SPME-GC-MS-O

机译:有关两个品种的16种红酒的风味的综合感官和化学数据:感官描述分析,HS-SPME-GC-MS挥发性化合物定量分析以及通过HS-SPME-GC-MS-O识别气味活性化合物

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摘要

This paper describes data collected on 2 sets of 8 French red wines from two grape varieties: Pinot Noir (PN) and Cabernet Franc (CF). It provides, for the 16 wines, (i) sensory descriptive data obtained with a trained panel, (ii) volatile organic compounds (VOC) quantification data obtained by Headspace Solid Phase Micro-Extraction – Gas Chromatography – Mass Spectrometry (HS-SPME-GC-MS) and (iii) odor-active compounds identification by Headspace Solid Phase Micro-Extraction – Gas Chromatography – Mass Spectrometry – Olfactometry (HS-SPME-GC-MS-O). The raw data are hosted on an open-access research data repository [1].
机译:本文介绍了从2个葡萄品种(黑比诺(PN)和赤霞珠(CF))的2套8种法国红酒中收集的数据。它为16种葡萄酒提供(i)由训练有素的专家组获得的感官描述数据,(ii)通过顶空固相微萃取–气相色谱–质谱(HS-SPME- GC-MS)和(iii)通过顶空固相微萃取–气相色谱–质谱–嗅觉法(HS-SPME-GC-MS-O)识别气味活性化合物。原始数据托管在开放访问研究数据存储库中[1]。

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