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 Chenga ; Jianle Chena ; Shiguo Chena ; Qile Xiab ; Donghong Liua ; Xingqian Yea ; 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
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The combination of physicochemical properties with aroma profiles in bayberry was applied.
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The study focused on identifying the key aroma compounds of 11 bayberry cultivars using GC–MS–O.
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The similarities and differences in the aroma of 11 bayberry fruits were studied by PCA.