Ethyl butanoate, 1-butanol, 3-methyl-butyl acetate, ethyl acetate and ethyl 2-methyl-butanoate were main aroma compounds of Fuji fruit.

 
  • 富士蘋(píng)果果實(shí)主要香氣成分為丁酸乙酯、1-丁醇、乙酸3-甲基丁酯、乙酸乙酯和2-甲基丁酸乙酯。
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