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Characterization of key aroma compounds in Xinjiang dried figs (Ficus carica L.) by GC–MS, GC–olfactometry, odor activity values, and sensory analyses

Lingyun Yao, Yifan Mo, Da Chen, Tao Feng, Shiqing Song, Huatian Wang, Min Sun

2021LWT97 citationsDOI

Topics & Concepts

AromaChemistryOlfactometryFlavorChromatographyHexanalOdorNonanalVanillinGas chromatography–mass spectrometryLinaloolGas chromatographyCaricaFood scienceMass spectrometryEssential oilOrganic chemistryBotanyBiologyPhytochemistry and biological activities of Ficus speciesPhytochemicals and Antioxidant ActivitiesGinger and Zingiberaceae research
Characterization of key aroma compounds in Xinjiang dried figs (Ficus carica L.) by GC–MS, GC–olfactometry, odor activity values, and sensory analyses | Litcius