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

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

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作者：Huan Cheng^a ; Jianle Chen^a ; Shiguo Chen^a ; Qile Xia^b ; Donghong Liu^a ; Xingqian Ye^a ; ^{psu@zju.edu.cn" class="auth_mail" title="E-mail the corresponding author}
关键词：Hexanal (PubChem CID ; 6184) ; β-Caryophyllene (PubChem CID ; 5281515) ; Ethyl acetate (PubChem CID ; 8857) ; α-Pinene (PubChem CID ; 82227) ; Isocaryophyllene (PubChem CID ; 5281522) ; Nonanal (PubChem CID ; 31289) ; 1-Hexanol (PubChem CID ; 8103) ; Methyl hexanoate (PubChem CID ; 7824) ; d-Limonene (PubChem CID ; 440917) ; Octanal (PubChem CID ; 454)
刊名：Food Chemistry
出版年：2016
出版时间：1 December 2016
年：2016
卷：212
期：Complete
页码：374-385
全文大小：970 K

文摘

•: The combination of physicochemical properties with aroma profiles in bayberry was applied.
•: The study focused on identifying the key aroma compounds of 11 bayberry cultivars using GC–MS–O.
•: The similarities and differences in the aroma of 11 bayberry fruits were studied by PCA.

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