Analyzing the Effect of Baking on the Flavor of Defatted Tiger Nut Flour by E-Tongue, E-Nose and HS-SPME-GC-MS

In order to screen for a proper baking condition to improve flavor, in this experiment, we analyzed the effect of baking on the flavor of defatted tiger nut flour by electronic tongue (E-tongue), electronic nose (E-nose) and headspace solid-phase microextraction gas chromatography-mass spectrometry...

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Detalles Bibliográficos
Autores principales: Guan, Chunbo, Liu, Tingting, Li, Quanhong, Wang, Dawei, Zhang, Yanrong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834115/
https://www.ncbi.nlm.nih.gov/pubmed/35159596
http://dx.doi.org/10.3390/foods11030446

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834115/
https://www.ncbi.nlm.nih.gov/pubmed/35159596
http://dx.doi.org/10.3390/foods11030446

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