Characterization and perceptual interaction of key aroma compounds in Rosa roxburghii Tratt by sensomics approach

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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Bibliographic Details
Main Authors: Xiaofang Sheng, Xin Li, Xinxin Lu, Xiaohui Liu, Weiyuan Tang, Zhihai Yu, Xiaozhu Liu, Fei Zhang, Qun Huang, Mingzheng Huang
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Food Chemistry: X
Subjects:
Rosa roxburghii Tratt (RRT)
Quantitative descriptive analysis
Volatile compounds
GC–MS-O
Key aroma compounds
Aroma recombination and omission tests
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524007806
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