Comparative study on volatile compounds and taste components of various citrus cultivars using electronic sensors, GC–MS, and GC-olfactometry
Seong Min Jo, Seong Jun Hong, Sojeong Yoon, Hyangyeon Jeong, Moon Yeon Youn, Eui‐Cheol Shin
Topics & Concepts
ChemistryHexanalLimoneneNonanalOdorSweetnessFlavorDecanalElectronic noseFood scienceChromatographyGas chromatography–mass spectrometryOlfactometryGas chromatographyCitralUmamiTerpeneTerpenoidMass spectrometryEssential oilOrganic chemistryStereochemistryBiologyNeuroscienceAdvanced Chemical Sensor TechnologiesBiochemical Analysis and Sensing TechniquesOlfactory and Sensory Function Studies