tailieunhanh - Identification of the aroma compounds in Vitex doniana sweet: Free and bound odorants

Most often, the glycosidically-bound aroma compounds are released during industrial processing or pre-treatment of fruits. This usually introduces modification to the aroma notes of such fruits. Therefore, there is the need to understand the contribution of these bound aroma compounds to the overall aroma of a given fruit. | Identification of the aroma compounds in Vitex doniana sweet Free and bound odorants