Comparative Analysis of Volatile Compounds and Characterization of Key Flavor Compounds in <i>Cinnamomum cassia</i> Barks of Different Cultivars

Consumer demand is growing for traceable, high-quality <i>Cinnamomum cassia</i> with defined sensory attributes. However, research linking cultivar morphology to these specific flavor signatures remains scarce. This study elucidated the relationships between phenotypic traits, volatile constituents,...

Бүрэн тодорхойлолт

Номзүйн дэлгэрэнгүй

Үндсэн зохиолчид:	Jing Chen, Libing Long, Ying Zhu, Liujun Chen, Linshuang Li, Ding Huang, Ruhong Ming, Rongshao Huang, Jian Xiao, Shaochang Yao
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	MDPI AG 2026-02-01
Цуврал:	Foods
Нөхцлүүд:	<i>Cinnamomum cassia</i> HS-SPME-GC-MS flavor compounds rOAV phenotypic traits PCA
Онлайн хандалт:	https://www.mdpi.com/2304-8158/15/4/723
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!