Comparative analysis of volatile flavor compounds of cherry tomato varieties with different colors using GC–MS
Sihui Guan, Rongqing Wang, Meiying Ruan, Chenxu Liu, Zhuping Yao, Hongjian Wan, Zhimiao Li, Guozhi Zhou, Ming Diao, Yuan Cheng
Topics & Concepts
FlavorGas chromatography–mass spectrometryChemistryFood scienceHorticultureChromatographyBiologyMass spectrometryPhytochemicals and Antioxidant ActivitiesEssential Oils and Antimicrobial ActivityPlant biochemistry and biosynthesis