Comparative characterization of volatile organic compounds and aroma profiles in 10?Actinidia arguta cultivars by gas chromatography-mass spectrometry (GC–MS), sensory analysis, and odor activity value (OAV) combined with chemometrics

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DOI:10.1016/j.jfca.2024.106450
作者：Heran Xu,?Song Pan,?Jiabao Wang,?Tiancheng Ye,?Miao Yan,?Xiaoman Liang,?Guanlin Qian,?Tingcai Yan,?Guang Xin
文献类型：期刊论文
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Elsevier

Abstract：Actinidia arguta, a widely consumed fruit, is well-known for its distinct flavor. However, there has been a lack of systematic investigation on the differences in volatile organic compounds

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