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Updated: Jun 29, 2025

Fruit Volatile Analysis Using an Electronic Nose
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Fruit Volatile Analysis Using an Electronic Nose

Published on: March 30, 2012

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揭示了基于水含量,酶活性,挥发性和非挥发性代谢物动态变化的品质的收获后加工机制

Huihuang Xu1, Parag Prakash Sutar2, Weike Ren1

  • 1College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China.

Food chemistry
|April 5, 2024
PubMed
概括

在干燥前对食用进行漂白,可以降低含水量和酶活性,增强化合物和独特的香味. 这种收获后加工方法显著影响干的质量和代谢物概况.

关键词:
可食用的花可以吃.代谢学 代谢学 代谢学不易挥发的化合物 不易挥发的化合物收获后加工 收获后加工挥发性化合物是一种挥发性化合物.

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