Identification of Aroma-Active Compounds in Jiashi Muskmelon Juice by GC-O-MS and OAV Calculation-Reference-Cited by-同舟云学术

Identification of Aroma-Active Compounds in Jiashi Muskmelon Juice by GC-O-MS and OAV Calculation

Published:2012-04-20 Issue:17 Volume:60 Page:4179-4185
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Pang Xueli¹,Guo Xingfeng¹,Qin Zihan¹,Yao Yubo¹,Hu Xiaosong¹,Wu Jihong¹

Affiliation:

1. College of Food Science and Nutritional Engineering, China Agricultural University, and Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf300149m

Reference35 articles.

1. Influence of Thermal and Dense-Phase Carbon Dioxide Pasteurization on Physicochemical Properties and Flavor Compounds in Hami Melon Juice

2. Comparison of the volatile compositions and flavour properties of cantaloupe, Galia and honeydew muskmelons

3. Climacteric or non-climacteric behavior in melon fruit

4. Nijssen, L. M.; Ingen-Visscher, C. A. V.VCF Volatile Compounds in Food: Database, version 10.1.1;TNO:Zeist, The Netherlands, 2008; pp1963–2008.

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