Comparative characterization of volatile organic compounds and aroma profiles in 10 Actinidia arguta cultivars by gas chromatography-mass spectrometry (GC–MS), sensory analysis, and odor activity value (OAV) combined with chemometrics-Reference-Cited by-同舟云学术

Comparative characterization of volatile organic compounds and aroma profiles in 10 Actinidia arguta cultivars by gas chromatography-mass spectrometry (GC–MS), sensory analysis, and odor activity value (OAV) combined with chemometrics

Published:2024-09 Issue: Volume:133 Page:106450
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Xu Heran,Pan Song,Wang Jiabao,Ye Tiancheng,Yan Miao,Liang Xiaoman,Qian Guanlin,Yan Tingcai,Xin Guang

Publisher

Elsevier BV

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3. Changes in taste and volatile compounds and ethylene production determined the eating window of ‘Xuxiang’ and ‘Cuixiang’ kiwifruit cultivars;Chai;Postharvest Biol. Technol.,2022

4. Pollen donor affects the taste and aroma compounds in ‘Cuixiang’ and ‘Xuxiang’ kiwifruit;Chai;Sci. Hortic.,2023

5. Comparative analysis of volatile metabolites, quality and sensory attributes of Actinidia chinensis fruit;Cozzolino;Food Chem.,2020

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