Characterization of key aroma compounds in Xinjiang dried figs (Ficus carica L.) by GC–MS, GC–olfactometry, odor activity values, and sensory analyses
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DOI: 10.1016/j.lwt.2021.111982
Abstract: Abstract Xinjiang is the main production area of figs in China. In this work, three different methods (SDE, SAFE, and SPME) were employed to extract the volatile compounds from Xinjiang dried figs. The exactions were… read more here.
Keywords: aroma; compounds xinjiang; dried figs; xinjiang dried ... See more keywords