Influence of Processing Conditions on the Flavor Profiles of Mulberry (Morus alba Linn) Fruits Using Instrumental Flavor Analysis and Descriptive Sensory Analysis

The purpose of this study was to identify the influence of drying method on flavor profiles of mulberry fruit using purge and trap (P&T) flavor extraction followed by gas chromatography–mass spectrometry (GC-MS) and descriptive sensory analysis using a highly trained sensory panel. Mulberry frui...

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Detalles Bibliográficos
Autores principales: Hwang, In-Seo, Kim, Mina K.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278843/
https://www.ncbi.nlm.nih.gov/pubmed/32380639
http://dx.doi.org/10.3390/foods9050581

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278843/
https://www.ncbi.nlm.nih.gov/pubmed/32380639
http://dx.doi.org/10.3390/foods9050581

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