Characterization of volatile constituents and odorous compounds in peach (Prunus persica L) fruits of different varieties by gas chromatography–ion mobility spectrometry, gas chromatography–mass spectrometry, and relative odor activity value

The aim of this study is to acquire information for future breeding efforts aimed at improving fruit quality via effects on aroma by comparing the diversity of Chinese local peach cultivars across 10 samples of three varieties (honey peach, yellow peach, and flat peach). The volatile components of p...

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Detalles Bibliográficos
Autores principales: Sun, Ping, Xu, Bing, Wang, Yi, Lin, Xianrui, Chen, Chenfei, Zhu, Jianxi, Jia, Huijuan, Wang, Xinwei, Shen, Jiansheng, Feng, Tao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9421302/
https://www.ncbi.nlm.nih.gov/pubmed/36046134
http://dx.doi.org/10.3389/fnut.2022.965796

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