Effect of Different Drying Methods on the Volatile Flavor of Nine-process Dried Tangerine Peel

Effect of Different Drying Methods on the Volatile Flavor of Nine-process Dried Tangerine Peel

【Objective】Aroma is one of the important evaluation indicators to measure the quality of food. Nine-process Dried Tangerine Peel is famous for its unique aroma. The study was carried out to compare the effects of different drying methods in the aroma of tangerine peel.【Method】Gas chromatography-ion...

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Bibliographic Details
Main Authors: Shupeng CHEN, Haocheng LIU, Wanyuan YANG, Yuanshan YU, Manqin FU, Zhibin BU, Chuxuan LIANG
Format: Article
Language:English
Published: Guangdong Academy of Agricultural Sciences 2022-01-01
Series:Guangdong nongye kexue
Subjects:
nine-process dried tangerine peel
aroma compound
gas chromatography-ion mobility spectroscopy (gc-ims)
partial least-squares regression (plsr) analysis
sensory analysis
Online Access:http://gdnykx.cnjournals.org/gdnykx/ch/reader/view_abstract.aspx?file_no=202201017

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http://gdnykx.cnjournals.org/gdnykx/ch/reader/view_abstract.aspx?file_no=202201017

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