Effects of Volatile Flavour Compound Variations on the Varying Aroma of Mangoes ‘Tainong’ and ‘Hongyu’ during Storage

The aroma, taste, and flavour profiles of mango cultivars vary, directly influencing their marketability and consumer acceptance. In this study, we explored the effects of volatile organic compounds (VOCs) on the distinct aromas of two mango cultivars during storage using GC-IMS and HS-SPME-GC-MS co...

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Detalles Bibliográficos
Autores principales: Xie, Huiwen, Meng, Lanhuan, Guo, Ying, Xiao, Hongmei, Jiang, Libo, Zhang, Zhengke, Song, Haichao, Shi, Xuequn
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10179933/
https://www.ncbi.nlm.nih.gov/pubmed/37175103
http://dx.doi.org/10.3390/molecules28093693

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10179933/
https://www.ncbi.nlm.nih.gov/pubmed/37175103
http://dx.doi.org/10.3390/molecules28093693

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