Advance in research of aroma compounds of apple juice

DENG Jian-kang; LIU Xuan; WU Xin-ye; BI Jin-feng; JIAO Yi; ZHONG Yao-guang

doi:10.13386/j.issn1002-0306.2015.04.075

DENG Jian-kang, LIU Xuan, WU Xin-ye, BI Jin-feng, JIAO Yi, ZHONG Yao-guang. Advance in research of aroma compounds of apple juice[J]. Science and Technology of Food Industry, 2015, (04): 386-390. DOI: 10.13386/j.issn1002-0306.2015.04.075

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Advance in research of aroma compounds of apple juice

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Aroma component was one of the main factors affecting the characteristic flavor and quality of apple processing products. In order to maintain the characteristic flavor and enhance the total aroma quality,it was important to study the aroma compounds in apple juices. In this paper,the main aroma compounds in apple juices were introduced. In addition,the analysis methods of aroma compounds in apple juices,the identification of aroma-active compounds and their odor thresholds,the main sources and key drivers of aroma compounds were summarized. The aim of this paper was to provide theoretical guidance for apple juice industry and further research.

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Advance in research of aroma compounds of apple juice

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