GC-MS, GC-O and OAV analyses of key aroma compounds in Jiaozi Steamed Bread
Jiaozi Steamed Bread (JSB) has a unique aroma as a traditional staple food in China. The volatile compounds in JSB were extracted by simultaneous distillation and extraction (SDE) and headspace solid-phase microextraction (HS-SPME). These volatile substances were analyzed by gas chromatography-mass...
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
KeAi Communications Co., Ltd.
2020-03-01
|
| Series: | Grain & Oil Science and Technology |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590259819301578 |