Pengtao Zhao

Characterization of the Key Aroma Compounds in Chinese Syrah Wine by Gas Chromatography-Olfactometry-Mass Spectrometry and Aroma Reconstitution Studies

Pengtao Zhao, Gao Jin-xin, Michael C. Qian et al. · Molecules · 2017 · 45 citations · Full text

Investigating the role of tartaric acid in wine astringency

Qinghao Zhao, Guorong Du, Shengnan Wang et al. · Food Chemistry · 2022 · 45 citations · Full text

Food Chemistry, Tartaric Acid, Polyphenolics +15

Comparative Characterization of Aroma Compounds in Merlot Wine by LiChrolut-EN-Based Aroma Extract Dilution Analysis and Odor Activity Value

Pengtao Zhao, Yanping L. Qian, Fei He et al. · Chemosensory Perception · 2017 · 43 citations

Food Chemistry, Aroma Compounds, Food Analysis +5

Mannoproteins interfering wine astringency by modulating the reaction between phenolic fractions and protein in a model wine system

Shengnan Wang, Xiaoyu Wang, Pengtao Zhao et al. · LWT · 2021 · 40 citations

Food Chemistry, Wine Astringency, Polyphenolics +13

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

Shengnan Wang, Qianting Zhang, Pengtao Zhao et al. · Food Chemistry X · 2022 · 35 citations · Full text

Food Chemistry, Polyphenolics, Biochemistry +14