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Dynamic variations in the volatile aromatic compound profile of jujube pulp during fermentation by mixed microbial

Guangpeng Liu1, Cheng Wang2, Xueyao Lu3

  • 1Jinan Fruit Research Institute, China Federation of Supply and Marketing Co-operatives, Jinan, Shandong, 250200, China; Science Center for Future Foods, Jiangnan University, Wuxi, 214122, China.

Food Chemistry
|August 8, 2025
PubMed

Keywords:
Electronic noseGC-IMSHS-SPME-GC–MSJujube pulp fermentationMixed culturesVolatile aroma compounds

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