Characterization of the major aroma-active compounds in Keitt mango juice: Comparison among fresh, pasteurization and high hydrostatic pressure processing juices.

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第一作者： Wentao,Zhang

第一单位： College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China.

作者： Wentao,Zhang ^[1] ; Pan,Dong ^[1] ; Fei,Lao ^[1] ; Jiayi,Liu ^[1] ; Xiaojun,Liao ^[1] ; Jihong,Wu ^[2]

作者单位： College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China. ^[1] College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit and Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China. Electronic address: wjhcau@hotmail.com. ^[2]

关键词 Aroma-active compound High hydrostatic pressure (HHP)Keitt mango Pasteurization

主题词水果(Fruit);气相色谱-质谱法(Gas Chromatography-Mass Spectrometry);人类(Humans);流体静力压(Hydrostatic Pressure);芒果属(Mangifera);主成分分析(Principal Component Analysis);挥发性有机化合物(Volatile Organic Compounds)

DOI 10.1016/j.foodchem.2019.03.064

PMID 30955605

发布时间 2019-05-22

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