Quality-Driven Design of Pandan-Flavored Sponge Cake: Unraveling the Role of Thermal Processing on Typical Pandan Aroma

Pandan (<i>Pandanus amaryllifolius</i> Roxb.) has been used in the production of bakery goods either as a functional ingredient or a natural flavoring that, when roasted, exerts a fragrant rice-like aroma and an attractive green color. This study elucidated the typical aroma compounds fr...

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Bibliographic Details

Published in:	Foods
Main Authors:	Xiao Chen, Ying Cao, Weijie Lan, Zixuan Gu, Wenjia He, Jianfei He, Liyan Zhao
Format:	Article
Language:	English
Published:	MDPI AG 2024-09-01
Subjects:	volatile compounds GC-IMS GC-O-MS texture odor-taste interaction
Online Access:	https://www.mdpi.com/2304-8158/13/19/3074