Characterization of Key Odorants in Scallion Pancake and Investigation on Their Changes during Storage.

Liu, Binshan; Xu, Shiqi; Dong, Zhizhong; Liu, Yuping; Wei, Xiaoming; Shao, Danqing

Liu, Binshan; Xu, Shiqi; Dong, Zhizhong; Liu, Yuping; Wei, Xiaoming; Shao, Danqing.

Afiliação

Liu B; School of Light Industry, Beijing Technology & Business University, Beijing 100048, China.
Xu S; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China.
Dong Z; COFCO Nutrition and Health Research Institute, Beijing 102209, China.
Liu Y; School of Light Industry, Beijing Technology & Business University, Beijing 100048, China.
Wei X; Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China.
Shao D; COFCO Nutrition and Health Research Institute, Beijing 102209, China.

Molecules ; 26(24)2021 Dec 17.

Article em En | MEDLINE | ID: mdl-34946729

Assuntos

Aromatizantes/análise; Análise de Alimentos; Odorantes/análise; Compostos Orgânicos Voláteis/análise; Cromatografia Gasosa-Espectrometria de Massas

Palavras-chave

GC-MS; GC-O; key odorants; odor-active value; scallion pancake; storage

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Compostos Orgânicos Voláteis / Aromatizantes / Análise de Alimentos / Odorantes Tipo de estudo: Prognostic_studies Idioma: En Ano de publicação: 2021 Tipo de documento: Article

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