Characterization of the major aroma-active compounds in peach (Prunus persica L. Batsch) by gas chromatography–olfactometry, flame photometric detection and molecular sensory science approaches
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Title
Characterization of the major aroma-active compounds in peach (Prunus persica L. Batsch) by gas chromatography–olfactometry, flame photometric detection and molecular sensory science approaches
Authors
Keywords
Peach, Headspace solid-phase microextraction, Solvent-assisted flavor evaporation, Sulfur compounds, Aroma recombination, Perceptual interaction
Journal
FOOD RESEARCH INTERNATIONAL
Volume 147, Issue -, Pages 110457
Publisher
Elsevier BV
Online
2021-06-05
DOI
10.1016/j.foodres.2021.110457
References
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