Association between flavor composition and sensory profile in thermally processed mandarin juices by multidimensional gas chromatography and multivariate statistical analysis
Yujiao Cheng, Leng Han, Linhua Huang, Xiang Tan, Houjiu Wu, Guijie Li
Topics & Concepts
MethanethiolFlavorChemistryDimethyl sulfideFood scienceAromaQuantitative Descriptive AnalysisSensory analysisHydrogen sulfideDimethyl disulfideChemometricsGas chromatographyChromatographyDilutionOrganic chemistrySulfurThermodynamicsPhysicsFermentation and Sensory AnalysisAdvanced Chemical Sensor TechnologiesBiochemical Analysis and Sensing Techniques