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Study of free and glycosidically bound volatile compounds in air-dried raisins from three seedless grape varieties

Dong Wang1, Jian Cai1, Bao-Qing Zhu2

  • 1Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.

Food Chemistry
|February 10, 2015
PubMed

Keywords:
Air-dried raisinAroma profileGlycosidically bound volatile compoundsHS–SPME/GC–MS

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