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

To characterize key odorants in scallion pancake (SP), volatiles were extracted by solvent extraction-solvent assisted flavor evaporation. A total of 51 odor-active compounds were identified by gas chromatography-olfactometry (GC-O) and chromatography–mass spectrometry (GC-MS). (Z/E)-3,6-Diethyl-1,2...

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Detalles Bibliográficos
Autores principales: Liu, Binshan, Xu, Shiqi, Dong, Zhizhong, Liu, Yuping, Wei, Xiaoming, Shao, Danqing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8704002/
https://www.ncbi.nlm.nih.gov/pubmed/34946729
http://dx.doi.org/10.3390/molecules26247647

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8704002/
https://www.ncbi.nlm.nih.gov/pubmed/34946729
http://dx.doi.org/10.3390/molecules26247647

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