Analyzing the Effect of Baking on the Flavor of Defatted Tiger Nut Flour by E-Tongue, E-Nose and HS-SPME-GC-MS

Analyzing the Effect of Baking on the Flavor of Defatted Tiger Nut Flour by E-Tongue, E-Nose and HS-SPME-GC-MS

In order to screen for a proper baking condition to improve flavor, in this experiment, we analyzed the effect of baking on the flavor of defatted tiger nut flour by electronic tongue (E-tongue), electronic nose (E-nose) and headspace solid-phase microextraction gas chromatography-mass spectrometry...

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Bibliographic Details
Main Authors: Chunbo Guan, Tingting Liu, Quanhong Li, Dawei Wang, Yanrong Zhang
Format: Article
Language:English
Published: MDPI AG 2022-02-01
Series:Foods
Subjects:
defatted tiger nut flour
flavor
E-tongue
E-nose
HS-SPME-GC-MS
baking
Online Access:https://www.mdpi.com/2304-8158/11/3/446

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https://www.mdpi.com/2304-8158/11/3/446

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