Characterization of key aroma-active compounds in yellow peach (Prunus persica L. ‘Jinxiu’) based on GC–MS–O, OAV, aroma recombination and omission experiment
Zuobing Xiao, Bolin Li, Yunwei Niu, Jingzhe Xiong, Jing Zhang
Topics & Concepts
AromaNonanalDecanalHexanalChemistryLinaloolFlavorGas chromatography–mass spectrometryEthyl hexanoatePrunus armeniacaFood scienceMass spectrometryOctanalAroma compoundChromatographyEssential oilBotanyBiologyCultivarFermentation and Sensory AnalysisPhytochemicals and Antioxidant ActivitiesBiochemical Analysis and Sensing Techniques