Impacts of Five Different Drying Methods on Volatile Organic Compounds in Mulberry Fruits

Impacts of Five Different Drying Methods on Volatile Organic Compounds in Mulberry Fruits

The mulberry fruit is edible and medicinal, and it is commonly referred to as the “best health product of the 21st century”. The purpose of this study was to find out whether different drying methods affect the quality of mulberry fruits and the main nature of the volatile organic compounds (VOCs) t...

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Bibliographic Details
Main Authors: Xinyi Yin, Wenxi Xiao, Shijia Zhang, Ziran Yu, Wen Ai, Shasha Fu, Jianjun Liu, Dan Huang
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Foods
Subjects:
mulberry fruit
GC-IMS
volatile organic compounds
drying methods
PCA
CA
Online Access:https://www.mdpi.com/2304-8158/13/21/3514
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