Characterization of Key Aroma-Active Compounds Isolated from Omija Fruit Treated Differently Based on Odor Activity Values and Descriptive Sensory Analysis

The objective of this study was to characterize the key aroma-active compounds isolated from omija fruits using gas chromatography-mass spectrometry (GC-MS), orthonasal threshold testing, and descriptive sensory analysis techniques. Omija fruits were prepared using four different methods: raw, puree...

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Detalles Bibliográficos
Autores principales: Kim, Mina K., Jang, Hae won, Lee, Kwang-Geun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278746/
https://www.ncbi.nlm.nih.gov/pubmed/32429177
http://dx.doi.org/10.3390/foods9050638

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278746/
https://www.ncbi.nlm.nih.gov/pubmed/32429177
http://dx.doi.org/10.3390/foods9050638

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