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Updated: Jan 17, 2026

Fruit Volatile Analysis Using an Electronic Nose
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黄色桃子装过程中的芳香代谢重塑:关键的芳香活性化合物,前体转化和形成途径

Ying Xu1, Donghao Zhang2, Wenjiang Dong3

  • 1College of Food Science and Nutritional Engineering, China Agricultural University (CAU), Beijing 100083, PR China.

Food chemistry
|September 17, 2025
PubMed
概括

装通过改变关键化合物及其前体来改变黄色桃子气味. 这项研究绘制了这些芳香代谢变化的地图,揭示了水果加工质量控制的见解.

关键词:
芳香的前体是芳香的前体.芳香活性化合物 芳香活性化合物装的黄色桃子 在头里形成机制的形成机制热处理是一种热处理.

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