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Updated: Sep 20, 2025

Fruit Volatile Analysis Using an Electronic Nose
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Published on: March 30, 2012

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基于多维气体染色学和多变量统计分析,探索热处理和超声处理的石榴汁中的芳香变化

Yuzhe Yan1, Peng Wang1, Wanying He1

  • 1College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710119, China.

Food chemistry
|May 29, 2025
PubMed
概括

超声波处理比巴氏消毒或HTST加工更好地保留新鲜石榴汁的味道. 这种非热方法保持了关键的芳香化合物,与热方法不同,热方法会导致显著的风味变化.

关键词:
没有味道的味道.石榴果汁 (PJ) 是一种葡萄汁.热处理和非热处理.飞行时间质谱学 (GC × GC-TOF-MS)

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