Characterization of the major aroma-active compounds in peach (Prunus persica L. Batsch) by gas chromatography–olfactometry, flame photometric detection and molecular sensory science approaches
Yunwei Niu, Jianming Deng, Zuobing Xiao, Jiancai Zhu
Topics & Concepts
AromaChemistryFlavorDimethyl trisulfideHexanalOlfactometryChromatographyGas chromatographyLinaloolFood scienceOrganic chemistryEssential oilSulfurDimethyl disulfideFermentation and Sensory AnalysisPhytochemicals and Antioxidant ActivitiesAdvanced Chemical Sensor Technologies