Identification, Comparison and Classification of Volatile Compounds in Peels of 40 Apple Cultivars by HS–SPME with GC–MS

Aroma is an important quality indicator for apples and has a great influence on the overall flavour and consumer acceptance. However, the information of the aroma volatile compounds in apple peels is largely unknown. In this study, evaluation of volatile compounds in peels of 40 apple cultivars was...

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Detalles Bibliográficos
Autores principales: Yang, Shunbo, Hao, Nini, Meng, Zhipeng, Li, Yingjuan, Zhao, Zhengyang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8151858/
https://www.ncbi.nlm.nih.gov/pubmed/34064741
http://dx.doi.org/10.3390/foods10051051

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8151858/
https://www.ncbi.nlm.nih.gov/pubmed/34064741
http://dx.doi.org/10.3390/foods10051051

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