The headspace solid-phase microextraction method combined with gas chromatography-mass spectrometry (GC-MS) was used to analyze and identify the aroma substances in the fruits of Zixiang No.1 and Tainong No.1 at 4°C at Day 1 and Day 14 of shelf life, respectively. The area normalization method was...

The volatile components of Salvia sclarea L. essential oil are separated and identified by GC-MS, and 34 aroma components are identified. Based on GC-MS-O technology, 17 kinds of aroma active components are determined, and their content is determined by internal standard curve. The odor activity...

To investigate the effect of different full firing methods on the aroma of black tea, four full firing methods, namely high temperature (80°C), low temperature (40°C), dehydrated hot air (heat pump) and vacuum freezing, were used to process Congou black tea samples using the fresh autumn tea leaves ...

Objective: Apple cultivars have been classed into Fuji-strain, Delicious-strain, Golden Delicious-strain and Ralls-strain according to their parents in China. In this study, the fruit aroma characteristics of different strains were analyzed, so as to provide the reference for studying fruit quality ...

Objective: Differences in flower morphology and flower aroma components of different aroma types of Chionanthus retusus were investigated in order to reveal the patterns of temporal and spatial dynamics of the aroma components. The study lays a foundation for further effective development and...

Lilacs have high ornamental value due to their strong aroma. However, the molecular regulatory mechanisms of aroma biosynthesis and metabolism in lilac were largely unclear. In this study, two varieties with distinct aroma, Syringa oblata 'Zi Kui' (faint aroma) and Syringa vulgaris 'Li Fei' (strong ...

Pears are popular by consumers because of their unique taste and flavor. Flesh texture and aroma are important economic characteristics of pear fruits. There are many reports on the research of flesh texture and aroma of pears, and more research progress had been made. First of all, the results of...

Objective: Five accessions of kiwifruit were analyzed for their sugars and acids, composition of aroma substances and sensory characteristics. Interspecific differences in these components were identified with an aim to provide reference for kiwifruit flavor evaluation and crop improvement....

Objective: Three suitable frozen pear varieties (Nanguoli, Jianbali and Huagaili) were studied to analyze the color, aroma, taste and texture of fresh pear and frozen pear. Method: Color values (L^*, a^*, b^*, C, h, ΔE) were determined by chromatic meter, aroma component and content were tested by gas ...

Objective: 'Cabernet Sauvignon', 'Merlot'and'Cabernet Franc'are excellent wine grape varieties. Selection of clonal line is one of the main ways for grape breeding. It is of great significance for wine grape selection and promotion to carry out clonal line selection and evaluation on the original...