Characterization of the Key Aroma Compounds in the Fruit of Litsea pungens Hemsl. (LPH) by GC-MS/O,...
Characterization of the Key Aroma Compounds in the Fruit of Litsea pungens Hemsl. (LPH) by GC-MS/O, OAV, and Sensory Techniques
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Author / Creator
Pu, Dandan , Shan, Yimeng , Duan, Wen , Huang, Yan , Liang, Li , Yan, Yi , Zhang, Yuyu , Sun, Baoguo and Hu, Guanghui
Publisher
Cairo: Hindawi
Journal title
Language
English
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Publisher
Cairo: Hindawi
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Scope and Contents
Contents
The key aroma compounds in the fruit of Litsea pungens Hemsl. (LPH) were concentrated through solvent-assisted flavor evaporation (SAFE) and characterized by gas chromatography-mass spectrometry-olfactometry (GC-MS/O), quantitative descriptive analysis (QDA), odor activity values (OAVs), and addition test. The results showed that LPH contained 31 a...
Alternative Titles
Full title
Characterization of the Key Aroma Compounds in the Fruit of Litsea pungens Hemsl. (LPH) by GC-MS/O, OAV, and Sensory Techniques
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Author / Creator
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Record Identifier
TN_cdi_doaj_primary_oai_doaj_org_article_74cca0254883416db989c97ac1a19755
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_74cca0254883416db989c97ac1a19755
Other Identifiers
ISSN
0146-9428
E-ISSN
1745-4557
DOI
10.1155/2021/6668606
