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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

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