Discrimination and Characterization of Volatile Flavor Compounds in Fresh Oriental Melon after Forchlorfenuron Application Using Electronic Nose (E-Nose) and Headspace-Gas Chromatography-Ion Mobility Spectrometry (HS-GC-IMS)

Discrimination and Characterization of Volatile Flavor Compounds in Fresh Oriental Melon after Forchlorfenuron Application Using Electronic Nose (E-Nose) and Headspace-Gas Chromatography-Ion Mobility Spectrometry (HS-GC-IMS)

Aroma is a crucial factor determining the market value and consumer satisfaction of fresh oriental melon. However, few studies focus on the volatile flavor of fresh oriental melon, and the effect of forchlorfenuron application on the aroma profile is unclear. This study characterized the volatile pr...

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Bibliographic Details
Main Authors: Qi Wang, Xueying Chen, Chen Zhang, Xiaohui Li, Ning Yue, Hua Shao, Jing Wang, Fen Jin
Format: Article
Language:English
Published: MDPI AG 2023-03-01
Series:Foods
Subjects:
oriental melon
volatile compounds
forchlorfenuron
flavor
headspace-gas chromatography-ion mobility spectrometry
electronic nose
Online Access:https://www.mdpi.com/2304-8158/12/6/1272

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https://www.mdpi.com/2304-8158/12/6/1272

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