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Updated: Jan 8, 2026

Fruit Volatile Analysis Using an Electronic Nose
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酵素化花花皮残留物中的风味提升:基于感官和多omics分析

Jiabao Huang1, Xinyue Zhou1, Han Wang1

  • 1College of Biosystems Engineering and Food Science, National-Local Joint Engineering Research Center of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory of Agro-food Resources and High-value Utilization, Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; Future Food Laboratory, Innovation Center of Yangtze River Delta, Zhejiang University, Jiashan 314100, China.

Food chemistry
|December 12, 2025
PubMed
概括

果皮的残留物被酶处理以增强味道. 这一过程改善了,花和甜的音调,同时减少了苦味,再循环副产品,使产品具有更好的风味.

关键词:
类乌兰蒂 长春华酶性水解是一种酶性水解.味道 味道 味道 味道在GC-IMSS中.废弃物上循环的废弃物上循环没有针对性的风味基因.

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