Investigating characteristics and possible origins of off-odor substances in various yeast extract products.

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第一作者： Yingying,Zheng

第一单位： Beijing Advanced Innovation Center for Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, College of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, China.

作者： Yingying,Zheng ^[1] ; Ping,Yang ^[1] ; Erbao,Chen ^[1] ; Huanlu,Song ^[1] ; Pei,Li ^[2] ; Ku,Li ^[2] ; Jian,Xiong ^[2]

作者单位： Beijing Advanced Innovation Center for Food Nutrition and Human Health, Laboratory of Molecular Sensory Science, College of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, China. ^[1] Yeast Extract Seasoning Division, Angel Yeast Co. Ltd, Yichang, China. ^[2]

关键词 aroma extract dilution analysis (AEDA)gas chromatography-olfactometry-mass spectrometry (GC-O-MS)principal component analysis (PCA)yeast extract (YE)yeasty off-odor substances

主题词调味剂(Flavoring Agents);气相色谱-质谱法(Gas Chromatography-Mass Spectrometry);固相微萃取(Solid Phase Microextraction)

DOI 10.1111/jfbc.13184

PMID 32163601

发布时间 2021-06-21

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准确一般字义偏差语意偏离译文作用小提交