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- W2359856406 abstract "Fermented onion wine had been aged for 180d at 10℃~15℃.The aroma compounds of onion wine before and after aging were extracted and concentrated with solid phase micro-extraction(SPME),followed with separation and analysis with gas chromatography-mass spectrometer (GC-MS).The results showed that about 40 kinds of volatile compounds were identified from onion wine before and after aging,which occupied 95.02%and 97.49%of total peak areas,respectively.The main components were esters,sulfur compounds,alcohols,acids and other chemical groups.The sensory quality of aged onion wine was better than that of raw wine." @default.
- W2359856406 created "2016-06-24" @default.
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- W2359856406 date "2011-01-01" @default.
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- W2359856406 title "Changes of aroma components of onion wine before and after aging" @default.
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