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Fruit Volatile Analysis Using an Electronic Nose
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Changes in volatile, key odorants and bioactive properties of pomegranate juice during processing into concentrate

Eda Salman1, Gamze Guclu1, Zeynep Yaren Pehlivan1

  • 1Department of Food Engineering, Faculty of Engineering, Cukurova University, 01330 Adana, Türkiye.

Food Chemistry
|January 17, 2025
PubMed

Keywords:
Antioxidant activityAroma-active compoundsOlfactometryPomegranate juice

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