Characterization of Key Aroma Compounds in Fermented Bamboo Shoots Using Gas Chromatography-Olfactometry-Mass Spectrometry, Odor Activity Values, and Aroma Recombination Experiments

Guangxi fermented bamboo shoots (GFBS) are widely appreciated by consumers in China because of their unique aroma. In this study, the dominant aroma compounds of GFBS were investigated using gas chromatography-olfactometry-mass spectrometry, odor-activity values, and aroma recombination. The results...

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Detalles Bibliográficos
Autores principales: Li, Shubo, Tian, Yufeng, Sun, Minghao, Liu, Jiaojiao, Bai, Yunxia, Liu, Xiaoling, Guo, Yuan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9319723/
https://www.ncbi.nlm.nih.gov/pubmed/35885354
http://dx.doi.org/10.3390/foods11142106

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9319723/
https://www.ncbi.nlm.nih.gov/pubmed/35885354
http://dx.doi.org/10.3390/foods11142106

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