Investigation of the Volatile Profile of Red Jujube by Using GC-IMS, Multivariate Data Analysis, and Descriptive Sensory Analysis

The aroma characteristics of six red jujube cultivars (Jinchang—‘JC’, Junzao—‘JZ’, Huizao—‘HZ’, Qiyuexian—‘QYX’, Hetiandazao—‘HTDZ’, and Yuanzao—‘YZ’), cultivated in Xinjiang Province, China, were studied by E-nose and GC-IMS. The presence of acetoin, E-2-hexanol, hexanal, acetic acid, and ethyl ace...

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Detalles Bibliográficos
Autores principales: Qiao, Yening, Chen, Qinqin, Bi, Jinfeng, Wu, Xinye, Jin, Xinwen, Gou, Min, Yang, Xinrui, Purcaro, Giorgia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834224/
https://www.ncbi.nlm.nih.gov/pubmed/35159572
http://dx.doi.org/10.3390/foods11030421

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834224/
https://www.ncbi.nlm.nih.gov/pubmed/35159572
http://dx.doi.org/10.3390/foods11030421

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