Study on the Mechanism of Phenylacetaldehyde Formation in a Chinese Water Chestnut-Based Medium during the Steaming Process

The white pulp of the Chinese water chestnut (CWC) is crisp and sweet with delicious flavours and is an important ingredient in many Chinese dishes. Phenylacetaldehyde is a characteristic flavoured substance produced in the steaming and cooking process of CWC. The steaming process and conditions wer...

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Bibliographic Details

Published in:	Foods
Main Authors:	Yanan Lin, Guanli Li, Shujie Wu, Xiaochun Li, Xiujuan Luo, Dexin Tan, Yanghe Luo
Format:	Article
Language:	English
Published:	MDPI AG 2023-01-01
Subjects:	Chinese water chestnut phenylacetaldehyde Maillard reaction SPME-GC-MS
Online Access:	https://www.mdpi.com/2304-8158/12/3/498