Comparative Study on the Aroma Compounds of Rose and Lily Pancakes

Comparative Study on the Aroma Compounds of Rose and Lily Pancakes

In order to explore the rose, lily on pancake flavor enhancement, in this study, the volatile flavor compounds in the original, rose and lily pancakes were determined by headspace solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS), the relative content was analyze...

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Bibliographic Details
Main Authors:	Yicheng HUANG, Yu SHI, Yanli MA, Yunfeng DING, Lin MA, Dan LI, Xiaolei LI
Format:	Article
Language:	zho
Published:	The editorial department of Science and Technology of Food Industry 2022-03-01
Series:	Shipin gongye ke-ji
Subjects:	pancakes volatile flavor components gas chromatography-mass spectrometry relative odor activity value(roav) hierarchical cluster analysis organic acid
Online Access:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021070054

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