Investigating the effect of three phenolic fractions on the volatility of floral, fruity, and aged aromas by HS-SPME-GC-MS and NMR in model wine.

Food Chem X · 2022 · PMC9040039 · PMID 35498990

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a decreasing trendno p-value reported

Moreover, a decreasing trend was observed in the effect of F2 on the volatility of rose oxide, which could be the result of the retention of aroma compounds in the wine matrix through interaction with polyphenols.

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