Study of free and glycosidically bound volatile compounds in air-dried raisins from three seedless grape varieties using HS–SPME with GC–MS-Reference-Cited by-同舟云学术

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Study of free and glycosidically bound volatile compounds in air-dried raisins from three seedless grape varieties using HS–SPME with GC–MS

Published:2015-06 Issue: Volume:177 Page:346-353
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wang Dong,Cai Jian,Zhu Bao-Qing,Wu Guang-Feng,Duan Chang-Qing,Chen Guang,Shi Ying

Funder

Agriculture Research System of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. Contribution of free and glycosidically bound volatile compounds to the aroma of muscadine grape juice;Baek;Journal of Food Science,1999

2. Tomato leaf volatile aroma components;Buttery;Journal of Agricultural and Food Chemistry,1987

3. Raisin and dried fig volatile components: Possible insect attractants;Buttery;American Chemical Society (USA),1981

4. Quantitative and sensory studies on tomato paste volatiles;Buttery;Journal of Agricultural and Food Chemistry,1990

5. Contribution of volatiles to rice aroma;Buttery;Journal of Agricultural and Food Chemistry,1988

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4. Aromatic Perspectives: An In-Depth review on Extracting, influencing Factors, and the origins of raisin aromas;Food Chemistry: X;2024-06

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