Insights into the key odorants in fresh and dried Amomum tsaoko using the sensomics approach
To identify the key odorants in Amomum tsaoko (AT), volatiles in fresh AT (FAT) and dried AT (DAT) were investigated using molecular sensory science. In addition to this, the sensomics approach was used to confirm the presence of the compound in FAT that contributed the most to its aroma profile. A...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-06-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524002311 |