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Assessment of the key aroma compounds in rose-based products

In this study, headspace solid phase microextraction–gas chromatography-mass spectrometry and GC-olfactometry were used to analyze the key aroma compounds in three types of rose-based products, including low-temperature extracts (LTEs), high-temperature extracts (HTEs), and rose drinks (RDs). In com...

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Detalles Bibliográficos
Autores principales:	Zhao, Cai-Yun, Xue, Jie, Cai, Xu-Dong, Guo, Jing, Li, Biao, Wu, Shun
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Taiwan Food and Drug Administration 2016
Materias:	Original Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9336667/ https://www.ncbi.nlm.nih.gov/pubmed/28911551 http://dx.doi.org/10.1016/j.jfda.2016.02.013

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