Soluble sugar, organic acid and phenolic composition and flavor evaluation of plum fruits.

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作者： Qiao,Xiao ^[1] ; Shiyuan,Ye ^[1] ; Hao,Wang ^[1] ; Shanshan,Xing ^[1] ; Wenli,Zhu ^[1] ; Haonan,Zhang ^[1] ; Jiawei,Zhu ^[1] ; Changbing,Pu ^[1] ; Dongqi,Zhao ^[1] ; Qiong,Zhou ^[2] ; Jin,Wang ^[1] ; Lijin,Lin ^[1] ; Dong,Liang ^[1] ; Xiulan,Lv ^[1]

作者单位： College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China. ^[1] Hanyuan County Agricultural and Rural Bureau, Ya'an 625000, China. ^[2]

关键词 Astringency Citric acid (PubChem CID: 311)Epicatechin (PubChem CID: 72276)Fructose (PubChem CID: 5984)Fruit flavor Gallic acid (PubChem CID: 370)Glucose (PubChem CID: 5793)HPLC Malic acid (PubChem CID: 525)Plum Quinic acid (PubChem CID: 6508)Rating criteria Sensory evaluation Sorbitol (PubChem CID: 5780)Succinic acid (PubChem CID: 1110)Sucrose (PubChem CID: 5988)

DOI 10.1016/j.fochx.2024.101790

PMID 39296481

发布时间 2024-09-20

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Food chemistry

2024年24卷

101790页

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Soluble sugar, organic acid and phenolic composition and flavor evaluation of plum fruits.

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Soluble sugar, organic acid and phenolic composition and flavor evaluation of plum fruits.

Food chemistry

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Food chemistry

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