1Impact of chiral tebuconazole on the flavor components and color attributes of Merlot and Cabernet Sauvignon wines at the enantiomeric level

作者： Zhao S.; Li M.; Simal-Gandara J.; Tian J.; Chen J.; Dai X.; Kong Z.; SCIE（2022版） EI（2022版）

机构： State Key Laboratory for Biology of Plant Diseases and Insect Pests, Institute of Plant Protection, Chinese Academy of Agricultural Sciences, Beijing, 100193, China; Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs/Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, 100193, China; Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, University of Vigo - Ourense Campus, Ourense, E-32004, Spain; Hebei Agricultural University, College of Food Science and Technology, Hebei, Baoding, 071001, China; Biotechnology Research Institute, Chinese Academy of Agricultural Sciences, Beijing, 100081, China;

来源：Food Chemistry

关键词： Color Enantiomers Flavor compounds Gas chromatography Mass spectrometry Quality control Cabernet sauvignon wine Cabernet-Sauvignon Chiral tebuconazole Color attributes Enantiomeric level Enantiomerics Flavor component Ion mobility spectrometry Merlot wine Tebuconazole Wine fragrance tebuconazole triazole derivative mass fragmentography Vitis wine Gas Chromatography-Mass Spectrometry Odorants Triazoles Vitis Wine

年份：2022