Correction to Evaluation of the Perceptual Interaction among Sulfur Compounds in Mango by Feller’s Additive Model, Odor Activity Value, and Vector Model

Abstract

P age 8937. An incorrect reference was provided in the original publication for ref 46. The correct reference is given below.

Evaluation of effects of ultrasound-assisted curing on the flavor of Chinese bacon

“…Ethyl caproate and methyl caproate were important flavor substances of Chinese bacon, which could impart a pleasant fruity aroma [29] . The present study showed that this content in the ultrasonic treatment group was significantly lower than in the CK group.…”