Effect of different drying methods on the phenolic and volatile compounds of persimmon (Diospyros kaki L.)
Mônica Silva de Jesus, Hannah Caroline Santos Araujo, Marina Denadai, Rafael Donizete Dutra Sandes, Juliete Pedreira Nogueira, Maria Terezinha Santos Leite Neta, Narendra Narain
Topics & Concepts
Diospyros kakiMaltodextrinAromaChemistryPulp (tooth)DecanalOdorGas chromatography–mass spectrometryGas chromatographyChromatographyFlavorKovats retention indexFood scienceMass spectrometrySpray dryingOrganic chemistryBotanyMedicineBiologyPathologyPhytochemicals and Antioxidant ActivitiesPolysaccharides and Plant Cell WallsPostharvest Quality and Shelf Life Management