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: | Yuanhui Wang, Jingwen Zhao, Fei Xu, Xiaoyun Wu, Wenxuan Hu, Yongfeng Chang, Lanlan Zhang, Jie Chen, Changhong Liu |
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Format: | Article |
Language: | English |
Published: |
KeAi Communications Co., Ltd.
2020-03-01
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Series: | Grain & Oil Science and Technology |
Online Access: | http://www.sciencedirect.com/science/article/pii/S2590259819301578 |
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