Characterization of volatiles in red- and white-fleshed loquat (Eriobotrya japonica) fruits by electronic nose and headspace solid-phase microextraction with gas chromatography-mass spectrometry

Abstract Aroma differences are generally sensed in white- and red-fleshed loquats. Here, volatile compounds in four white- and three red-fleshed loquat varieties were investigated by headspace solid-phase microextraction and combined analysis of electronic nose (e-nose) and gas chromatography-mass s...

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Veröffentlicht in:	Ciência e tecnologia de alimentos 2020-06, Vol.40 (suppl 1), p.21-32
Hauptverfasser:	SUN, Haiyan, CHEN, Weiwei, JIANG, Yun, HE, Qiao, LI, Xiaolin, GUO, Qigao, XIANG, Suqiong, XI, Wanpeng, LIANG, Guolu
Format:	Artikel
Sprache:	eng
Schlagworte:	FOOD SCIENCE & TECHNOLOGY
Online-Zugang:	Volltext
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