https://www.selleckchem.com/pr....oducts/molidustat-(b
Sugars are critical components of fruit juice. The binding of sugars and aroma compounds may affect the release of flavor in juices. In this study, the effects of sucrose, glucose, and fructose on the release of active aroma compounds in fresh and high hydrostatic pressure-processed (HPP) Tainong mango juice were evaluated. Using gas chromatography-mass spectrometry/olfactometry and odor activity values, four volatiles were identified as active aroma compounds in fresh and HPP mango juice. Furthermore, Fourier transform
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