Analysis of the Volatile Flavor Compounds of Pomegranate Seeds at Different Processing Temperatures by GC-IMS

This study sought to reveal the mechanism of flavor generation when pomegranate seeds are processed, as well as the contribution of volatile organic components (VOCs) to flavor formation. Gas chromatography–ion mobility spectrometry (GC-IMS), combined with relative odor activity (ROAV) and statistic...

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Detalles Bibliográficos
Autores principales: Gao, Lili, Zhang, Lihua, Liu, Jing, Zhang, Xiao, Lu, Yonghui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10052118/
https://www.ncbi.nlm.nih.gov/pubmed/36985689
http://dx.doi.org/10.3390/molecules28062717

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10052118/
https://www.ncbi.nlm.nih.gov/pubmed/36985689
http://dx.doi.org/10.3390/molecules28062717

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