Changes in volatile flavors during the fermentation of tomato (Solanum lycopersicum L.) juice and its storage stabilization
Aihemaitijiang Aihaiti, Lei Zhao, Ruxianguli Maimaitiyiming, Liang Wang, Ruoqing Liu, Ying Mu, Keping Chen, Yu Wang
Topics & Concepts
ChemistryFood scienceFlavorFermentationEthyl acetateShelf lifeSolanumSolid-phase microextractionChromatographyGas chromatography–mass spectrometryMass spectrometryBotanyBiologyFermentation and Sensory AnalysisPostharvest Quality and Shelf Life ManagementPhytochemicals and Antioxidant Activities