Profiling the Major Aroma-Active Compounds of Microwave-Dried Jujube Slices through Molecular Sensory Science Approaches

To discriminate the aroma-active compounds in dried jujube slices through microwave-dried treatments and understand their sensory attributes, odor activity value (OAV) and detection frequency analysis (DFA) combined with sensory analysis and analyzed through partial least squares regression analysis...

Descripción completa

Detalles Bibliográficos
Autores principales: Yan, Xinhuan, Pan, Shaoxiang, Liu, Xuemei, Tan, Mengnan, Zheng, Xiaodong, Du, Wenyu, Wu, Maoyu, Song, Ye
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453604/
https://www.ncbi.nlm.nih.gov/pubmed/37628011
http://dx.doi.org/10.3390/foods12163012

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453604/
https://www.ncbi.nlm.nih.gov/pubmed/37628011
http://dx.doi.org/10.3390/foods12163012

Ejemplares similares