Characterization of key aroma compounds in flat peach juice based on gas chromatography-mass spectrometry-olfactometry (GC-MS-O), odor activity value (OAV), aroma recombination, and omission experiments
Fengling Tan, Peng Wang, Ping Zhan, Honglei Tian
Topics & Concepts
AromaOlfactometryChemistryOdorMass spectrometryChromatographyGas chromatography–mass spectrometryGas chromatographyFood scienceOrganic chemistryFermentation and Sensory AnalysisAdvanced Chemical Sensor TechnologiesBiochemical Analysis and Sensing Techniques