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Updated: Sep 9, 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

Published on: June 9, 2021

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黒化した梨のの発酵中の前駆体アロマと揮発性化合物の調査

Shangjing Chen1, Yuxiao Wang1, Xin Sun1

  • 1College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China.

Foods (Basel, Switzerland)
|August 28, 2025
PubMed
まとめ

この研究では,黒くした梨のの発酵中の化学的変化を追跡した. イソアミルアセテートなどの重要な芳香化合物が特定され,有機酸が増加し,アルコールが減少し,果物のの味が強化されました.

キーワード:
バックエイドの梨の動的変化味覚化合物自由のアミノ酸有機酸

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