Identification of key aroma compounds underlying three distinct aroma types of longan (Dimocarpus longan Lour.) fruit via integrated GC–MS, GC-olfactometry, and molecular docking
Fuente:
Food Chemistry
Publication date: 30 November 2026Source: Food Chemistry, Volume 530Author(s): Wenshun Hu, Qizi Xu, Yaling Zhang, Chaojun Deng, Huijuan Wang, Weilin Wei, Jimou Jiang, Xiuping Chen, Faxing Chen, Shaoquan Zheng