Influence of Processing Conditions on the Flavor Profiles of Mulberry (<i>Morus alba</i> Linn) Fruits Using Instrumental Flavor Analysis and Descriptive Sensory Analysis

Influence of Processing Conditions on the Flavor Profiles of Mulberry (<i>Morus alba</i> Linn) Fruits Using Instrumental Flavor Analysis and Descriptive Sensory Analysis

The purpose of this study was to identify the influence of drying method on flavor profiles of mulberry fruit using purge and trap (P&T) flavor extraction followed by gas chromatography–mass spectrometry (GC-MS) and descriptive sensory analysis using a highly trained sensory panel. Mulberry frui...

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Bibliographic Details
Main Authors: In-Seo Hwang, Mina K. Kim
Format: Article
Language:English
Published: MDPI AG 2020-05-01
Series:Foods
Subjects:
mulberry fruit
volatile compounds
gas chromatography–mass spectrometry (GC-MS).
purge and trap (P&amp
T)
distilled under reduced pressure (DRP)
Online Access:https://www.mdpi.com/2304-8158/9/5/581

Internet

https://www.mdpi.com/2304-8158/9/5/581

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