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Association between flavor composition and sensory profile in thermally processed mandarin juices by multidimensional

Yujiao Cheng1, Leng Han1, Linhua Huang1

  • 1Citrus Research Institute, Southwest University, Chongqing 400712, China; National Citrus Engineering Research Center, Chinese Academy of Agricultural Sciences, Chongqing 400712, China.

Food Chemistry
|April 8, 2023
PubMed

Keywords:
Heat treatmentMandarin juiceOdorantsSensory impactsVariable importance for the projection

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