Characterization of volatile profiles in cherry fruits: Integration of E-nose and HS-SPME-GC–MS

Characterization of volatile profiles in cherry fruits: Integration of E-nose and HS-SPME-GC–MS

Aroma plays a crucial role in assessing the flavor quality of cherry fruits. This study compared the odor and volatile profiles of 37 cherry germplasm fruits using an electronic nose (E-nose) combined with headspace solid-phase microextraction-gas chromatography–mass spectrometry (HS-SPME-GC–MS). No...

Full description

Saved in:
Bibliographic Details
Main Authors: Chen Feng, Xiaoming Zhang, Jing Wang, Chuanbao Wu, Wei Wang, Guohua Yan, Yu Zhou, Kaichun Zhang, Xuwei Duan
Format: Article
Language:English
Published: Elsevier 2025-05-01
Series:Food Chemistry: X
Subjects:
Cherry
E-nose
HS-SPME-GC–MS
Volatile compounds
Relative odor activity value
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525004791
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

http://www.sciencedirect.com/science/article/pii/S2590157525004791

Similar Items