Comparative Analysis of Three Types of Peaches: Identification of the Key Individual Characteristic Flavor Compounds by Integrating Consumers' Acceptability with Flavor Quality

Comparative Analysis of Three Types of Peaches: Identification of the Key Individual Characteristic Flavor Compounds by Integrating Consumers' Acceptability with Flavor Quality

In order to recognize the key flavor compounds influencing the consumers' choice for honey peach, nectarine, and flat peach and provide important information for orientation breeding, sugars, organic acids, and aroma volatiles in 3 types of peaches were examined by high performance liquid chrom...

Full description

Bibliographic Details
Main Authors: Wanpeng XI, Qiao ZHENG, Juanfang LU, Junping QUAN
Format: Article
Language:English
Published: KeAi Communications Co., Ltd. 2017-01-01
Series:Horticultural Plant Journal
Subjects:
peach
sugar
organic acid
aroma volatile
flavor
consumer acceptability
Online Access:http://www.sciencedirect.com/science/article/pii/S2468014117301498

Internet

http://www.sciencedirect.com/science/article/pii/S2468014117301498

Similar Items