Characterization of the aroma compounds in fresh and dried sapodilla (Manikara zapota, L.) by the application of aroma extract dilution analysis
Twenty-nine aroma-active compounds were quantified in fresh and dried sapodilla fruits grown in Malaysia. Sensory studies revealed distinct differences in the overall orthonasal aroma of the fresh and dried fruits. Whilst, the fresh fruit was characterized as typical minty, fatty/green cum woody, th...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2018-01-01
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| Series: | CyTA - Journal of Food |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/19476337.2018.1485748 |