Characterization of aroma-active volatiles in three Chinese bayberry (Myrica rubra) cultivars using GC-MS-olfactometry and an electronic nose combined with principal component analysis

Food Research International

Volumn 72, Issue , 2015, Pages 8-15

  Cheng, Huan ^a   Chen, Jianle ^a   Chen, Shiguo ^a   Wu, Dan ^a   Liu, Donghong ^a   Ye, Xingqian ^a  

^a ZHEJIANG UNIVERSITY   (China)

Author keywords

Aroma active; Bayberry (Myrica rubra); E nose; Gas chromatography mass spectrometry olfactometry (GC MS O); Principal component analysis (PCA)

Indexed keywords

BENZOIC ACID; CHROMATOGRAPHY; ELECTRONIC NOSE; ESTERIFICATION; ESTERS; FRAGRANCES; FRUITS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; ODORS; SPECTROMETRY;

AROMA ACTIVE COMPOUNDS; AROMA ACTIVES; BAYBERRY (MYRICA RUBRA); DETECTION FREQUENCY ANALYSIS; E-NOSE; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GC-MS-O; HEADSPACE SOLID PHASE MICRO EXTRACTIONS;

PRINCIPAL COMPONENT ANALYSIS;

MORELLA; MORELLA RUBRA;

EID: 84925622720     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.03.006     Document Type: Article

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