Analysis of volatility characteristics of five jujube varieties in Xinjiang Province, China, by HS‐SPME‐GC/MS and E‐nose
Author:
Affiliation:
1. School of Food Science and Technology Shihezi University Shihezi China
2. Academy of Agricultural Planning and Engineering Beijing China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2607
Reference32 articles.
1. Volatile profiles of five jackfruit (Artocarpus heterophyllus Lam.) cultivars grown in the Mexican Pacific area
2. Comparison of volatile components in 11 Chinese yam (Dioscorea spp.) varieties
3. Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC–MS coupled with E-nose
4. Effect of 1-methylcyclopropene and chitosan treatment on the storage quality of jujube fruit and its related enzyme activities
5. Influence of harvest season on volatile aroma constituents of two banana cultivars by electronic nose and HS-SPME coupled with GC-MS
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