Characterization of Volatile Profile of Different Kiwifruits (<i>Actinidia chinensis</i> Planch) Varieties and Regions by Headspace-Gas Chromatography-Ion Mobility Spectrometry

The flavor and aroma of kiwifruit are largely influenced by the concentration of Volatile Organic Compounds (VOCs). To analyze the volatile profiles and identify characteristic aroma compounds, this study utilized Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) to analyze the aromatic compound...

पूर्ण विवरण

ग्रंथसूची विवरण

मुख्य लेखकों:	Lijuan Du, Yanan Bi, Jialiang Xiong, Xue Mu, Dacheng Zhai, Weixiang Chen, Hongcheng Liu, Yanping Ye
स्वरूप:	Artigo
भाषा:	Inglês
प्रकाशित:	MDPI AG 2026-01-01
श्रृंखला:	Foods
विषय:	kiwifruit VOCs GC-IMS
ऑनलाइन पहुंच:	https://www.mdpi.com/2304-8158/15/1/152
टैग:	टैग जोड़ें कोई टैग नहीं, इस रिकॉर्ड को टैग करने वाले पहले व्यक्ति बनें!