Sensory evaluation, physicochemical properties and aroma-active profiles in a diverse collection of Chinese bayberry (Myrica rubra) cultivars

Food Chemistry

Volumn 212, Issue , 2016, Pages 374-385

  Cheng, Huan ^a   Chen, Jianle ^a   Chen, Shiguo ^a   Xia, Qile ^b   Liu, Donghong ^a   Ye, Xingqian ^a  

^a ZHEJIANG UNIVERSITY   (China)

^b INSTITUTE OF PLANT PROTECTION AND MICROBIOLOGY   (China)

Author keywords

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

Indexed keywords

ANTHOCYANINS; ESSENTIAL OILS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; ODORS;

ANTHOCYANIN CONTENT; AROMA ACTIVE COMPOUNDS; BAYBERRY (MYRICA RUBRA); CONSUMER SATISFACTIONS; GC-MS-O; PHYSICO-CHEMICAL ANALYSIS; PHYSICOCHEMICAL PROPERTY; PHYSIO-CHEMICAL;

PRINCIPAL COMPONENT ANALYSIS;

ACETIC ACID ETHYL ESTER; ANTHOCYANIN; CARBOXYLIC ACID; CARYOPHYLLENE; PHENOL DERIVATIVE; PINENE; SUCROSE; SUGAR; FLAVORING AGENT; FRAGRANCE;

AROMA; ARTICLE; COLOR; CULTIVAR; FLAVOR; MORELLA RUBRA; ODOR; PHYSICAL CHEMISTRY; SENSORY EVALUATION; TASTE; CHEMISTRY; FRUIT; HUMAN; MASS FRAGMENTOGRAPHY; MYRICA; PRINCIPAL COMPONENT ANALYSIS;

FLAVORING AGENTS; FRUIT; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; MYRICA; ODORANTS; PRINCIPAL COMPONENT ANALYSIS; SMELL; TASTE; TASTE PERCEPTION;

EID: 84974593526     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.05.145     Document Type: Article

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