期刊论文

Wang, J

英文

Food Chemistry

0308-8146

2024

454

139732

10.1016/j.foodchem.2024.139732

This research was supported by China Agriculture Research System of MOF and MARA (CARS-29). CRediT authorship contribution statement Ning Shi: Writing – original draft, Visualization, Investigation, Formal analysis. Xuan-Xuan Pei: Investigation. Ming-Yu Li: Investigation. Wen-Ting Chen: Investigation. Hui-Qing Li: Investigation. Guo-Shun Yang: Supervision. Chang-Qing Duan: Supervision. Jun Wang: Writing – review & editing, Supervision, Project administration, acquisition, Conceptualization.

本校为其他机构

The spine grapes (Vitis davidii Foex.) are wild grape species that grow in southern China, and can be used for table grapes, juicing and winemaking. To systematically investigate the flavor profiles of spine grapes, flavonoids and volatile compounds were detected in five spine grape varieties (Seputao, Ziqiu, Miputao, Tianputao and Baiputao) using HPLC-QqQ-MS/MS and GC-MS. The content of flavonoids highly depended on the variety, such as the total concentrations of anthocyanins (91.43-328.85 mg/kg FW) and flavonols (33.90 to 83.16 mg/kg FW). The volatile compounds with higher odor active value...