Characterization of key aroma compounds in Xinjiang dried figs (Ficus carica L.) by GC–MS, GC–olfactometry, odor activity values, and sensory analyses

Publication date: October 2021Source: LWT, Volume 150Author(s): Lingyun Yao, Yifan Mo, Da Chen, Tao Feng, Shiqing Song, Huatian Wang, Min Sun

Source: LWT Food Science and Technology - June 23, 2021 Category: Food Science Source Type: research