Characterization of Key Aroma Compounds in Fermented Bamboo Shoots Using Gas Chromatography-Olfactometry-Mass Spectrometry, Odor Activity Values, and Aroma Recombination Experiments

Characterization of Key Aroma Compounds in Fermented Bamboo Shoots Using Gas Chromatography-Olfactometry-Mass Spectrometry, Odor Activity Values, and Aroma Recombination Experiments

Guangxi fermented bamboo shoots (GFBS) are widely appreciated by consumers in China because of their unique aroma. In this study, the dominant aroma compounds of GFBS were investigated using gas chromatography-olfactometry-mass spectrometry, odor-activity values, and aroma recombination. The results...

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Bibliographic Details
Main Authors: Shubo Li, Yufeng Tian, Minghao Sun, Jiaojiao Liu, Yunxia Bai, Xiaoling Liu, Yuan Guo
Format: Article
Language:English
Published: MDPI AG 2022-07-01
Series:Foods
Subjects:
Guangxi fermented bamboo shoots
key aroma compounds
HS-SPME-GC-O-MS
OAVs
recombination experiment
Online Access:https://www.mdpi.com/2304-8158/11/14/2106

Internet

https://www.mdpi.com/2304-8158/11/14/2106

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