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

Boiling, the most frequent edible way to hotpot seasoning (HS), exerts a significant impact on the aroma of HS. The present study employed, for the first time, a novel switchable system between GC-O-MS and GC×GC-O-MS (SGC/GC×GC-O-MS) to study the aroma compounds of HS and hotpot seasoning boiling li...

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Detalles Bibliográficos
Autores principales: Yu, Mingguang, Wan, Suyan, Song, Huanlu, Zhang, Yu, Wang, Chuanming, Wang, Hongqiang, Wang, Haowen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8510388/
https://www.ncbi.nlm.nih.gov/pubmed/34641271
http://dx.doi.org/10.3390/molecules26195727

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8510388/
https://www.ncbi.nlm.nih.gov/pubmed/34641271
http://dx.doi.org/10.3390/molecules26195727

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