| Popis: |
To evaluate the effects of long-term frozen storage on the flavor quality of Rosa roxburghii juice, sensory evaluation, electronic nose, and headspace solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) were utilized to analyze the dynamic changes of sensory and aroma characteristics of Rosa roxburghii juice at −20 ℃ for various storage times(0, 2, 4, 6, 8 M). The results revealed the identification of a total of 127 volatile compounds, the majority of which were alcohols (31), hydrocarbons (34), and esters (24). The contents of 1-hexanol, (Z)-3-hexen-1-ol, 1-octene-3-ol, linalool, 1-octanol, α-copaene, ethyl hexanoate, ethyl octanoate, and methyl eugenol decreased over time, indicating that the fragrance of green grass, fruit, and flowers may diminish over time. The concentration of nonanal increased substantially (P |
