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

机译：三种桃类的比较分析：将消费者的可接受性与风味品质相结合，确定关键的个性特征风味化合物

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Wanpeng XI; Qiao ZHENG; Juanfang LU; Junping QUAN;
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年度 2017
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1. Comparative Analysis of Three Types of Peaches:Identification of the Key Individual Characteristic Flavor Compounds by Integrating Consumers’ Acceptability with Flavor Quality [J] . XI Wanpeng, ZHENG Qiao, LU Juanfang, 园艺学报：英文版 . 2017,第001期

机译：三种桃子的比较分析：通过将消费者的接受度与风味质量相结合来识别关键的个性化风味化合物
2. Identification of 2-Hydroxymethyl-3,6-diethyl-5-methylpyrazine as a Key Retronasal Burnt Flavor Compound in Soy Sauce Aroma Type Baijiu Using Sensory-Guided Isolation Assisted by Multivariate Data Analysis [J] . Zhao Tengfei, Chen Shuang, Li Huazhong, Journal of Agricultural and Food Chemistry . 2018,第40期

机译：用多元数据分析辅助的感觉引导的隔离鉴定2-羟甲基-3,6-二乙基-5-甲基吡嗪作为酱油型烧伤风味化合物的键样烧伤剂化合物
3. EFFECTS OF COOKING CONDITIONS ON SENSORY CHARACTERISTICS OF RED-COOKED BEEF FLAVOR AND IDENTIFICATION OF THE FLAVOR COMPOUNDS [J] . XIAO WU, MOUMING ZHAO, JINSHUI WANG, Journal of food process engineering . 2008,第1期

机译：烹饪条件对红煮牛肉风味的感官特性及风味化合物识别的影响
4. Characterizing Toothpastes: Direct Fingerprinting of Key Volatile Flavor and Marker Non-volatile Compounds by DART Q-TOF MS [C] . Elizabeth Crawford, Karen Lehnhoff, Steven Hoke, American Society for Mass Spectrometry Conference on Mass Spectrometry and Allied Topics . 2013

机译：表征牙膏：通过DART Q-TOF MS的关键挥发性风味和标记非挥发性化合物的直接指纹识别
5. Relationships between volatile flavor compounds, sensory descriptors and consumer acceptability of American dry-cured ham. [D] . Pham, Alessandra Julian. 2007

机译：挥发性风味化合物，感官特征与美国干腌火腿的消费者接受度之间的关系。
6. Determination of compositional quality and volatile flavor characteristics of radish-based Kimchi suitable for Chinese consumers and its correlation to consumer acceptability [O] . Mina K. Kim, Mi-Ai Lee, Kwang-Geun Lee 2018

机译：适用于中国消费者的基于萝卜的泡菜的成分质量和挥发性风味特征的测定及其与消费者可接受性的关系
7. Effects of Traditional Sauce Type and Storage Time on Quality Characteristics, Shelf-life and Flavor Compounds of Marinated Pork Cooked by Sous Vide Method [O] . Yong An Kim, Hoa Van Ba, Inho Hwang 2019

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

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