Characterization of the major aroma|active compounds in Keitt ...

Characterization of the major aroma-active compounds in Keitt ...

Based on the analysis of OAV and DFA, we have identified the main 12 aroma-active compounds in Keitt mango juice, such as sweet mint-like 2,4- ...

Characterization of the major aroma-active compounds in Keitt ...

To discriminate the aroma-active compounds in fresh mango juice, odor activity value (OAV) and detection frequency analysis (DFA) were used collaboratively. A ...

Characterization of the Major Aroma-active Compounds in Keitt ...

A total of 12 components were identified as major aroma-active compounds, among which 2,4-dimethylstyrene was firstly confirmed as an aroma ...

Characterization of the major aroma-active compounds in Keitt ...

Characterization of the major aroma-active compounds in Keitt mango juice: Comparison among fresh, pasteurization and high hydrostatic pressure processing ...

Characterization of the major aroma-active compounds in Keitt ...

The aroma-active compounds of 'Keitt' mango juice produced in China were identified.•The changes of 12 major aroma-active compounds during processing were ...

Characterization of the Major Aroma-Active Compounds in Mango ...

The aroma-active compounds present in tree-ripened fruits of the five mango (Mangifera indica L.) cultivars Haden, White Alfonso, Praya Sowoy, Royal Special, ...

PCA on the expression of the major aroma-active compounds during...

... major aroma-active compounds during different processing. from publication: Characterization of the Major Aroma-active Compounds in Keitt Mango Juice ...

Characterization of the major aroma-active compounds in mango ...

Characterization of the major aroma-active compounds in mango (Mangifera indica L.) cultivars Haden, White Alfonso, Praya Sowoy, Royal Special, and Malindi by ...

Characterization of the key aroma compounds in four varieties of ...

Zhang, P. Dong, Characterization of the major aroma-active compounds in Keitt mango juice: Comparison among fresh, pasteurization and high hydrostatic pressure ...

Aromatic Characterization of Mangoes (Mangifera indica L.) Using ...

Aroma is a major factor that influences the quality and consumer acceptance of mango products. Investigating various aromatic components would ...

Characterization of the Key Aroma Compounds of Three Kinds of ...

The results showed that 70 compounds including α-methylbenzyl alcohol (isomer of β-phenylethanol) were identified as odorants. Among them, 39 compounds such as ...

Characterization of the key active aroma compounds in Pu-erh tea ...

... Characterization of the major aroma-active compounds in Keitt mango juice: comparison among fresh, pasteurization and high hydrostatic pressure processing ...

Characterization of the key aroma compounds in four varieties of ...

GC-MSGC-OPomegranate juiceAroma-active compoundsOdor active value (OAV)Omission tests ... Dong, Characterization of the major aroma-active compounds in Keitt ...

Characterization of aroma-active compounds in Dongli by ... - OUCI

... Characterization of the major aroma-active compounds in Keitt mango juice: comparison among fresh, pasteurization and high hydrostatic pressure processing ...

Comparative analysis of thermal processing on aroma‐active ...

Based on aroma extract dilution analysis, eight predominant aroma compounds were identified, most of which were the products of the lipid ...

Molecular, morphological, palynological and biochemical ...

Mango is characterized by its sweet taste, distinctive flavor and smell, a variety of cultivars, and large production. Almost all Mangifera ...

Bioactive Compounds and Antioxidant Activities in Different ... - MDPI

Differences between the two cultivars were evidenced for ascorbic acid, which showed the highest levels in the peels and kernels of Keitt and Tommy Atkins ...

Physico-Chemical Characterization of Keitt Mango and Cavendish ...

Mangoes (Mangifera indica) and bananas (Musa acuminata) are climacteric fruits with a high potential for export due to their exotic aroma and sweet taste. This ...

The characteristic of the key aroma‐active components in white tea ...

A total of 127 volatile compounds were identified from white tea samples with different aging years by GC-TOF-MS. Fifty-eight aroma-active ...

Comparative analysis of thermal processing on aroma‐active ...

Characterization of the major aroma-active compounds in Keitt mango juice: Comparison among fresh, pasteurization and high hydrostatic pressure processing ...