Characteristic aroma analysis of finger citron in four different regions based on GC–MS‐HS‐SPME and ROAV-Reference-Cited by-同舟云学术

Characteristic aroma analysis of finger citron in four different regions based on GC–MS‐HS‐SPME and ROAV

Published:2022-09-30 Issue:12 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Xu Ying¹,Wang Yi²,Li Ruixiang¹,Sun Ping²,Chen Da³,Shen Jiansheng²,Feng Tao¹

Affiliation:

1. School of Perfume and Aroma Technology Shanghai Institute of Technology Shanghai China

2. Jinhua Academy of Agricultural Sciences Jinhua Zhejiang China

3. Department of Animal, Veterinary and Food Sciences University of Idaho Moscow Idahoo USA

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17191

Reference21 articles.

1. Chemometric approach to the optimization of HS-SPME/GC–MS for the determination of multiclass pesticide residues in fruits and vegetables

2. Headspace solid-phase microextraction for wine volatile analysis

3. Flavor impartment of mushroom on egg whites and sensory properties of egg whites with mushroom topping using quantitative descriptive analysis;Adriana M.;Journal of the Science of Food and Agriculture,2021

4. A Novel Continuous Phase‐Transition Extraction Effectively Improves the Yield and Quality of Finger Citron Essential Oil Extract

5. Chemical composition and antioxidant activity of hydrosol extracts obtained by liquid–liquid extraction (LLE) ofDaucus muricatusL.

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