Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC–MS coupled with E-nose-Reference-Cited by-同舟云学术

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Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC–MS coupled with E-nose

Published:2018-03 Issue: Volume:105 Page:605-615
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Chen Qinqin,Song Jianxin,Bi Jinfeng,Meng Xianjun,Wu Xinye

Funder

National Key R&D Program of China

Fundamental Research Funds for Central Non-profit Scientific Institution

CAAS

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

1. Coffee aroma: Chemometric comparison of the chemical information provided by three different samplings combined with GC-MS to describe the sensory properties in cup;Bressanello;Food Chemistry,2017

2. Study on chemical composition of supercritical extraction products from Ziziphus jujube;Che;Journal of Anhui Agricultural Sciences,2009

3. Drying kinetics and quality attributes of jujube (Zizyphus jujuba miller) slices dried by hot-air and short- and medium-wave infrared radiation;Chen;LWT - Food Science and Technology,2015

4. Multi-objective optimization of spray drying of jujube (Zizyphus jujuba miller) powder using response surface methodology;Chen;Food and Bioprocess Technology,2014

5. Characterization of aroma-active volatiles in three Chinese bayberry (Myrica rubra) cultivars using GC-MS-olfactometry and an electronic nose combined with principal component analysis;Cheng;Food Research International,2015

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2. Characterization of volatile profile from different coriander (Coriandrum sativum L.) varieties via HS-SPME/GC–MS combined with E-nose analyzed by chemometrics;Food Chemistry;2024-11

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