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Fruit Volatile Analysis Using an Electronic Nose
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Characterizing and decoding the key odor-active compounds in fresh, pasteurized, and high pressure processing sea

Xiao Jia1, Jingnan Ren1, Zhifeng Zhang2

  • 1Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070, China.

Talanta
|June 26, 2024
PubMed

Keywords:
Aroma extract dilution analysisOdor-active compoundsOff-odor compoundsReducing sugarSolvent assisted flavor evaporationVitamin C

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