Sensory-Based Identification of Aroma-Active Compounds in Hotpot Seasoning before and after Boiling.

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作者： Mingguang,Yu ^[1] ; Suyan,Wan ^[1] ; Huanlu,Song ^[1] ; Yu,Zhang ^[1] ; Chuanming,Wang ^[2] ; Hongqiang,Wang ^[2] ; Haowen,Wang ^[2]

作者单位： Laboratory of Molecular Sensory Science, College of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China. ^[1] Sichuan Teway Food Group Co., Ltd., Chengdu 610021, China. ^[2]

关键词 SGC/GC×GC-O-MS boiling hotpot seasoning key aroma-active compounds multivariate statistical analysis

主题词调味品(Condiments);调味剂(Flavoring Agents);气相色谱-质谱法(Gas Chromatography-Mass Spectrometry);热温度(Hot Temperature);多元分析(Multivariate Analysis);挥发性有机化合物(Volatile Organic Compounds)

DOI 10.3390/molecules26195727

PMID 34641271

发布时间 2021-11-17

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Molecules (Basel, Switzerland)

2021年26卷19期

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Sensory-Based Identification of Aroma-Active Compounds in Hotpot Seasoning before and after Boiling.

Molecules (Basel, Switzerland)

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Sensory-Based Identification of Aroma-Active Compounds in Hotpot Seasoning before and after Boiling.

Molecules (Basel, Switzerland)

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Molecules (Basel, Switzerland)

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