Assessment of the ‘taro-like’ aroma of pumpkin fruit (Cucurbita moschata D.) via E-nose, GC–MS and GC-O analysis

Assessment of the ‘taro-like’ aroma of pumpkin fruit (Cucurbita moschata D.) via E-nose, GC–MS and GC-O analysis

‘Taro-like’ aroma is a pleasant flavor and value-added trait in pumpkin species imparted by unknown key volatile compounds. In this study, we used the electronic nose (E-nose), gas chromatography-mass spectrometry (GC–MS), and GC-Olfactometry (GC-O) to study the aroma profile, volatile compounds, an...

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Bibliographic Details
Main Authors: LI Junxing, Miao Aiqing, ZHAO Gangjun, Liu Xiaoxi, Wu Haibin, Luo Jianning, Gong Hao, Zheng Xiaoming, Deng Liting, Ma Chengying
Format: Article
Language:English
Published: Elsevier 2022-10-01
Series:Food Chemistry: X
Subjects:
Pumpkin
‘taro-like’ aroma
Volatile compounds
E-nose
GC–MS
GC-O
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157522002334

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http://www.sciencedirect.com/science/article/pii/S2590157522002334

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