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Updated: May 2, 2026

Fruit Volatile Analysis Using an Electronic Nose
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感官导向的风味解码:使用GC×GC-QTOFMS方法在新的中国果品种中确定关键芳香化合物

Jianing Li1, Tao Lu2, Yue Wang3

  • 1College of Enology, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Shaanxi Engineering Research Center of Characteristic Fruit Directional Design and Machining, Northwest A&F University, Yangling 712100, China; Hainan Research Institute, Northwest A&F University, Sanya 572025, China.

Food chemistry
|October 9, 2025
PubMed
概括

新的果品种" Cui"和"Qin Mi"具有独特的风味. 研究人员确定了关键的芳香化合物,如甲基2-甲基酸盐和乙基酸盐,指导未来的果育种,以获得优越的味道.

关键词:
果果果果果果果是什么意思气味的遗漏 气味的遗漏芳香重组组合 芳香重组组合味道分析 味道分析GC × GC-QTOFMS 的时间

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