Cinnamon essential oil vapor alleviates the reduction of aroma-related volatiles in cold-stored "Feicheng" peach using HS-GC-IMS.

Wang, Dan; Zhang, Jing; Chen, Wen-Yu; Zhai, Hao; Jiang, Yang

Wang, Dan; Zhang, Jing; Chen, Wen-Yu; Zhai, Hao; Jiang, Yang.

Afiliación

Wang D; Shandong Institute of Pomology, Tai'an, China.
Zhang J; Shandong Institute of Pomology, Tai'an, China.
Chen WY; Feicheng Peach Industry Development Center, Tai'an, China.
Zhai H; Shandong Institute of Pomology, Tai'an, China.
Jiang Y; Key Laboratory of Food Processing Technology and Quality Control of Shandong Higher Education Institutes, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, China.

Front Nutr ; 10: 1122534, 2023.

Article en En | MEDLINE | ID: mdl-37476402

Palabras clave

HS-GC-IMS; aroma volatiles; chilling injury; cinnamon essential oil; flesh browning

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Front Nutr Año: 2023 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza

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