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BACKGROUND
To study the effect of polyphenols on the release of aroma compounds in apple cider, the impact of (−)‐epicatechin, hydrocaffeic acid and phloridzin on volatility of 12 typical aroma compounds was investigated by headspace solid phase microextraction and gas chromatography–mass spectrometry.
RESULTS
Analysis of variance results showed that increased concentrations of the phenolic compounds...
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