Identification and formation of key aroma-active compounds in red jujube as affected by different processing methods-Reference-Cited by-同舟云学术

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Identification and formation of key aroma-active compounds in red jujube as affected by different processing methods

Published:2024-11 Issue: Volume:135 Page:106694
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Gou Min,Bi Jinfeng,Liu Gege,Fauconnier Marie-Laure,Chen Qinqin

Funder

National Key Research and Development Program of China

Publisher

Elsevier BV

Reference33 articles.

1. Thermal degradation of 2-furoic acid and furfuryl alcohol as pathways in the formation of furan and 2-methylfuran in food;Delatour;Food Chem.,2020

2. Comparison of pyrazines formation in methionine/glucose and corresponding Amadori rearrangement product model;Deng;Food Chem.,2022

3. Key aroma compounds in Chinese fried food of youtiao;Du;Flavour Fragr. J.,2020

4. Detection of Furan and five Alkylfurans, including 2-Pentylfuran, in various Food Matrices;Frank;J. Chromatogr. A,2020

5. Sensory properties and main differential metabolites influencing the taste quality of dry-cured beef during processing;Fu;Foods,2022

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