Comparison of Volatile Compounds in ‘Fuji’ Apples in the Different Regions in China

The characteristics of the volatiles from 43 ‘Fuji’ apples representing 14 different apple production regions in China were investigated using headspace-solid phase micro-extraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). The results obtained from this experiment showed...

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Veröffentlicht in:	FOOD SCIENCE AND TECHNOLOGY RESEARCH 2017, Vol.23(1), pp.79-89
Hauptverfasser:	Qin, Ling, Wei, Qin-Ping, Kang, Wen-Huai, Zhang, Qiang, Sun, Jian, Liu, Song-Zhong
Format:	Artikel
Sprache:	eng
Schlagworte:	1-Hexanol Apple (Malus domestica) Apples aroma compounds Butyl acetate Chemical composition Chemical industry Composition Ethyl hexanoate Gas chromatography GC-MS (gas chromatography-mass spectrometry) Headspace Hexanol HS-SPME (headspace - solid phase microextraction) Mass spectrometry Mass spectroscopy Principal components analysis Solid phase methods Solid phases Temperature effects Volatile compounds Volatiles
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