2021•Food Research InternationalRequires access

Characterization of the major aroma-active compounds in peach (Prunus persica L. Batsch) by gas chromatography–olfactometry, flame photometric detection and molecular sensory science approaches

Yunwei Niu, Jianming Deng, Zuobing Xiao, Jiancai Zhu

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Key concepts: Aroma, Chemistry, Flavor, Dimethyl trisulfide, Hexanal, Olfactometry, Chromatography, Gas chromatography

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Characterization of the major aroma-active compounds in peach (Prunus persica L. Batsch) by gas chromatography–olfactometry, flame photometric detection and molecular sensory science approaches — Research Paper | ScholarLens