Volatile changes associated with fresh‐cut jackfruit during storage

Headspace solid‐phase microextraction and gas chromatography mass spectrometry (HS‐SPME‐GCMS) was performed to study the aroma volatile profile of fresh‐cut jackfruit under different storage temperature conditions (4 and 10°C). Total viable counts (TVC) and yeast and mould count (Y&M) were also...

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Veröffentlicht in:	Flavour and fragrance journal 2023-07, Vol.38 (4), p.326-335
Hauptverfasser:	Adiani, Vanshika, Gupta, Sumit, Variyar, Prasad S.
Format:	Artikel
Sprache:	eng
Schlagworte:	Acetic acid Aroma Artocarpus heterophyllus Biological activity Esters Ethyl esters Gas chromatography Headspace Jackfruit Mass spectrometry Mass spectroscopy Microbial activity microbial counts Microorganisms Principal components analysis Sensory evaluation Solid phase methods SPME‐GCMS Storage Storage temperature Volatile compounds Volatiles Yeasts
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