Identification of the aroma compounds in Vitex doniana sweet: free and bound odorants
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DOI: 10.1186/s13065-017-0247-7
Abstract: BackgroundMost often, the glycosidically-bound aroma compounds are released during industrial processing or pre-treatment of fruits. This usually introduces modification to the aroma notes of such fruits. Therefore, there is the need to understand the contribution… read more here.
Keywords: doniana sweet; aroma compounds; aroma; free bound ... See more keywords