Drying Treatments Change the Composition of Aromatic Compounds from Fresh to Dried Centennial Seedless Grapes

Raisin aroma is a vital sensory characteristic that determines consumers’ acceptance. Volatile organic compounds (VOCs) in fresh grapes, air-dried (AD), pre-treated air-dried (PAD), sun-dried (SD), and pre-treated sun-dried (PSD) raisins were analyzed, with 99 and 77 free- and bound-form compounds i...

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Detalles Bibliográficos
Autores principales: Javed, Hafiz Umer, Wang, Dong, Andaleeb, Rani, Zahid, Muhammad Salman, Shi, Ying, Akhtar, Saeed, Shiping, Wang, Duan, Chang-Qing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7998674/
https://www.ncbi.nlm.nih.gov/pubmed/33800375
http://dx.doi.org/10.3390/foods10030559

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7998674/
https://www.ncbi.nlm.nih.gov/pubmed/33800375
http://dx.doi.org/10.3390/foods10030559

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