Characterization and perceptual interaction of key aroma compounds in Rosa roxburghii Tratt by sensomics approach
Rosa roxburghii Tratt (RRT) is esteemed for its unique aroma and nutritional value. Analyzing RRT juice samples from four elevations using GC–MS and GC-O, 99 volatile compounds were identified with 37 exhibiting aroma activity. 29 compounds including aldehydes, alcohols, and terpenes, were key contr...
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Main Authors: | , , , , , , , , , |
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Format: | Article |
Language: | English |
Published: |
Elsevier
2024-12-01
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Series: | Food Chemistry: X |
Subjects: | |
Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524007806 |
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