[1] | Defilippi B G,KadeR A A,DandekaR A M. Apple aRoma: Alcohol a cyltRansfeRase,a Rate limiting step foR esteR biosynthesis is Regulated by ethylene[J]. Plant Science, 2005, 168: 1199 - 1210.
|
[2] | 魏长宾,武红霞,马蔚红,等. 完熟金煌芒果实香气成 分研究[J]. 广西农业科学, 2007, 38( 4) : 443 - 445.
|
[3] | 张序,姜远茂,彭福田,等. 红灯甜樱桃果实发育进 程中香气成分的组成及其变化[J]. 中国农业科学, 2007, 40( 6) : 1222 - 1228.
|
[4] | 周淑平,肖强,陈叶君,等. 不同生态地区初烤烟叶 中重要致香物质的分析[J]. 中国烟草学报, 2004( 2) : 9 - 16.
|
[5] | 周冀衡,杨虹琦,林桂华,等. 不同烤烟产区烟叶中主 要挥发性香气物质的研究[J]. 湖南农业大学学报, 2004, 30( 1) : 20 - 23.
|
[6] | 刘圆,齐红岩,王宝驹,等. 不同品种甜瓜果实成熟 过程中香气物质动态分析[J]. 华北农学报,2008,23 ( 2) : 49 - 54.
|
[7] | 徐晓飞,齐红岩,姜岩岩,等. 不同风味类型甜瓜果实 发育过程中风味品质比较[J]. 华北农学报,2012,27 ( 2) : 127 - 132.
|
[8] | 王华,王贞强,张莉. 梅尔诺果实成熟过程中芳 香化合物的变化[J]. 西北农林科技大学学报: 自然 科学版, 2006, 34( 11) : 148 - 152.
|
[9] | Gomez E,MaRtinez A,Laencina J. Localization of fRee and bound aRomatic compounds among skin, juice and pulp fRaction of some gRape vaRieties[J]. Vitis,1994, 33: 1 - 4.
|
[10] | Rapp A. Volatile flavouR of wine: CoRRelation between instRumental analysis and sensoRy peRception[J]. NahRung, 1998, 42( 6) : 351 - 363.
|
[11] | Ryona I,LecleRc S,Sacks G L. CoRRelation of 3-isobutyl- 2-methoxypyRazine to 3-Isobutyl-2-hydRoxypyRa-zine duRing matuRa-tion of bell peppeR( Capsicum annuum) and wine gRapes ( VitisvinifeRa) [J]. JouRnal of AgRicultuRal and Food ChemistRy, 2010, 58( 17) : 9723 - 9730.
|
[12] | RobeRts D D,Pollien P. Solid-phase micRoextRaction method development foR headspace analysis of volatile flavoR compounds[J]. J AgRic Food Chem,2000,48 ( 6) : 2430 - 2437.
|
[13] | RibeReau-Gayon P,GloRies Y,Majuean A. The chemistRy of wine stabilization and tReatments[M]. New YoRk: John Willey& Sons, 2007.
|
[14] | Jackson R S. Wine tasting: A pRofessional handbook
|
[15] | 涂崔,潘秋红,朱保庆,等. 葡萄与葡萄酒单萜化合 物的研究进展[J]. 园艺学报,2011,38 ( 7) : 1397 - 1406.
|
[16] | CRouzet J. Les enzymes et l aRomv des vins[J]. Rev FRan OEnol, 1986, 102: 42 - 49.
|
[17] | 赵彦莉,张华云,修德仁,等. 不同气体成分对意大利 葡萄贮藏中乙醇、乙醛含量的影响[J]. 果树学报, 2003, 20( 6) : 459 - 462.
|
[18] | 白智生,火兴三,陈兴忠,等. 高档干化葡萄酒产区和 品种的选择[J]. 天津农业科学,2012,18 ( 2) : 126 - 129.
|
[19] | 商佳胤,黄建全,李树海,等. 化学药剂处理对葡萄枝 条萌芽的影响[J]. 天津农业科学,2010,16( 3) : 94 - 96.
|
[20] | Jackson D I,LombaRd P B. EnviRonmental and management pRactices affecting gRape composition and wine quality-a Review [J]. AmeRican JouRnal of Enology and ViticultuRe, 1993, 44( 4) : 409 - 430.
|
[21] | 李华,胡博然,杨新元. 蛇龙珠红葡萄酒香气成分 的GC/MS 分析[J]. 分析测试学报,2004,23 ( 1 ) : 85 - 87.
|
[22] | 李记明,宋长冰,贺普超. 葡萄与葡萄酒芳香物质研 究进展[J]. 西北农业大学学报,1998,26( 5) : 105 - 109.
|
[23] | EbeleR S E,ThoRngate J H. Wine chemistRy and flavoR: Looking into the cRystal glass [J]. JouRnal of AgRicultuRal and Food ChemistRy, 2009, 57( 18) : 8098 - 8108.
|
[24] | Wilson B,StRauss C R,Williams P J. Changes in fRee and glycosidically bound monoteRpenes in developing Muscat gRapes[J]. JouRnal of AgRicultuRal and Food ChemistRy, 1984, 32: 919 - 924.
|
[25] | Wilson B,StRauss C R,Williams P J. The distRibution of fRee and glycosidically bound monoteRpenes among skin, juice and pulp fRactions of some white gRape vaRieties
|
[26] | [J]. AmeRican JouRnal of Enology and ViticultuRe, 1986, 37: 107 - 111.
|
[27] | [M]. CalifoRnia: ElsevieR Academic PRess, 2002.
|
[28] | 康文怀,徐岩,崔彦志. 不同酿酒葡萄品种C6 醛,醇 风味化合物的比较[J]. 食品科学,2010,31( 8) : 252 - 256.
|
[29] | 关文强,刘兴华,张华云,等. 乙醇和乙醛含量与葡萄 气体伤害关系的研究[J]. 食品科学,2003,24( 11) : 136 - 139.
|
[30] | Joslin W S,Ough C S. Cause and fate of ceRtain C6compoundsfoRmed enzymatically in maceRated gRape leaves duRing haRvest and wine feRmentation[J]. AmeRican JouRnal of Enology and ViticultuRe, 1978, 29( 1) : 11 - 17.
|