The interaction of temperature and relative humidity affects the main aromatic components in postharvest Torreya grandis nuts

Yuanyuan Hu,Zuying Zhang, Bin Hua,Liu Tao,Wenchao Chen,Yadi Gao,Jinwei Suo,Weiwu Yu,Jiasheng Wu,Lili Song

Food Chemistry（2022）

引用 10|浏览13

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摘要

•Terpenes were the predominant aromatic compounds in harvested raw T. grandis nuts.•High humidity treatments enhanced terpene formation.•High humidity treatments promoted terpenes by stimulating d-limonene synthesis.

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关键词

Torreya grandis nuts,Aroma,Terpenes,Temperature,Relative humidity,d-limonene

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