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Updated: Jun 11, 2025

Fruit Volatile Analysis Using an Electronic Nose
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活性成分和挥发性有机化合物的动态变化在成熟过程中Rosa roxburghii水果

Su Xu1, Junyi Deng1, Siyao Wu1

  • 1College of Food Science and Engineering, Guizhou Engineering Research Center for Characteristic Flavor Perception and Quality Control of Dual-Food Homologous Resources, Guiyang University, Guiyang 550005, China.

Foods (Basel, Switzerland)
|September 28, 2024
PubMed
概括

这项研究追踪了成熟期间Rosa roxburghii水果质量和香味的变化. 关键的活性成分和挥发性有机化合物 (VOC) 发生了转移,在不同的成熟阶段显示出不同的香味特征.

关键词:
在HS-SPME-GC-MS中使用.罗莎·罗克斯堡 (Rosa Roxburghii) 是一个著名的艺术家.活性成分是活性成分的组成部分.成熟阶段 成熟阶段挥发性有机化合物 挥发性有机化合物

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