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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...

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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

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