Characterizing and decoding the key odor-active compounds in fresh, pasteurized, and high pressure processing sea buckthorn (Hippophae rhamnoides L.) juice
Xiao Jia, Jingnan Ren, Zhifeng Zhang, Nawei Zhang, Qi An, Mingzhe Li, Siyi Pan, Gang Fan, Jinchu Yang, Yingjie Feng, Zongcan Yang, Yongming Xu
Topics & Concepts
ChemistryOdorHexanalPasteurizationNonanalFood scienceHippophae rhamnoidesFlavorAromaEthyl hexanoateDecanalFruit juiceOrganic chemistryPhytochemical and Pharmacological StudiesPhytochemicals and Antioxidant ActivitiesFermentation and Sensory Analysis