首页|期刊导航|食品科学与人类健康(英文)|Characterization of the key aroma compounds in four varieties of pomegranate juice by gas chromatography-mass spectrometry(GC-MS),gas chromatography-olfactometry(GC-O),odor activity value(OAV),aroma recombination,and omission tests
Characterization of the key aroma compounds in four varieties of pomegranate juice by gas chromatography-mass spectrometry(GC-MS),gas chromatography-olfactometry(GC-O),odor activity value(OAV),aroma recombination,and omission tests
Cong Lu Yuyu Zhang Ping Zhan Peng Wang Honglei Tian
食品科学与人类健康(英文)2023，Vol.12Issue(1)：P.151-160,10.
食品科学与人类健康(英文)2023，Vol.12Issue(1)：P.151-160,10.DOI:10.1016/j.fshw.2022.07.033
Characterization of the key aroma compounds in four varieties of pomegranate juice by gas chromatography-mass spectrometry(GC-MS),gas chromatography-olfactometry(GC-O),odor activity value(OAV),aroma recombination,and omission tests
摘要
关键词
Pomegranate juice/Aroma-active compounds/GC-MS/GC-O/Odor active value(OAV)/Omission tests分类
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Cong Lu,Yuyu Zhang,Ping Zhan,Peng Wang,Honglei Tian..Characterization of the key aroma compounds in four varieties of pomegranate juice by gas chromatography-mass spectrometry(GC-MS),gas chromatography-olfactometry(GC-O),odor activity value(OAV),aroma recombination,and omission tests[J].食品科学与人类健康(英文),2023,12(1):P.151-160,10.基金项目
funded by Shaanxi Natural Science Foundation (2019JQ-665) （2019JQ-665）
Xi’an Agricultural Science and Technology Project (20NYYF0021) （20NYYF0021）
supported by the Open Project Program of Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, China (SPFW2020YB12) （BTBU）
