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Updated: Oct 1, 2025

Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry
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Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry

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Characterization of odor-active volatile compounds of jambolan [Syzgium cumini (L.) Skeels] wine

Jorge A Pino1,2, Sixsy Espinosa2, Cira Duarte1,2

  • 1Department of Aromas, Food Industry Research Institute, Carretera a Guatao km 3 ½, POB 19200, Havana, Cuba.

Journal of Food Science and Technology
|March 7, 2022
PubMed

Keywords:
GC–OHS–SPMEJambolanOdor activity valueSyzgium cuminiWine volatiles

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