Comparative characterization of volatile organic compounds and aroma profiles in 10 Actinidia arguta cultivars by gas chromatography-mass spectrometry (GC–MS), sensory analysis, and odor activity value (OAV) combined with chemometrics

作者：Heran Xu, Song Pan, Jiabao Wang, Tiancheng Ye, Miao Yan, Miao Yan, Xiaoman Liang, Guanlin Qian, Tingcai Yan, Guang Xin · 发表于：Journal of Food Composition and Analysis · 年份：2024 · DOI：10.1016/j.jfca.2024.106450 · 被引用次数：23 · 研究领域：Phytochemicals and Antioxidant Activities、Tea Polyphenols and Effects、Fermentation and Sensory Analysis