2021•Food ChemistryRequires access

Characterization of key aroma compounds in flat peach juice based on gas chromatography-mass spectrometry-olfactometry (GC-MS-O), odor activity value (OAV), aroma recombination, and omission experiments

Fengling Tan, Peng Wang, Ping Zhan, Honglei Tian

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Key concepts: Aroma, Olfactometry, Chemistry, Odor, Mass spectrometry, Chromatography, Gas chromatography–mass spectrometry, Gas chromatography

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Characterization of key aroma compounds in flat peach juice based on gas chromatography-mass spectrometry-olfactometry (GC-MS-O), odor activity value (OAV), aroma recombination, and omission experiments — Research Paper | ScholarLens