Evaluation of three pumpkin species: correlation with physicochemical, antioxidant properties and classification using SPME-GC–MS and E-nose methods

@article{Zhou2017EvaluationOT,
  title={Evaluation of three pumpkin species: correlation with physicochemical, antioxidant properties and classification using SPME-GC–MS and E-nose methods},
  author={Chunli Zhou and Li Mi and Xueyan Hu and Bi Hua Zhu},
  journal={Journal of Food Science and Technology},
  year={2017},
  volume={54},
  pages={3118-3131}
}
  • Chunli Zhou, L. Mi, B. Zhu
  • Published 7 July 2017
  • Chemistry, Medicine
  • Journal of Food Science and Technology
To ascertain the most discriminant variables for three pumpkin species principal component analysis (PCA) was performed. Twenty-four parameters (pH, conductivity, sucrose, glucose, total soluble solids, L*, a*, b*, individual weight, edible rate, firmness, citric acid, fumaric acid, l-ascorbic acid, malic acid, PPO activity, POD activity, total flavonoids, vitamin E, total phenolics, DPPH, FRAP, β-carotene, and aroma) were considered. The studied pumpkin species were Cucurbita maxima, Cucurbita… 
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