Characterization of odor components of Pixian Douban (broad bean paste) by aroma extract dilute analysis and odor activity values

Characterization of odor components of Pixian Douban (broad bean paste) by aroma extract dilute analysis and odor activity values

The odor-active compounds of Pixian Douban (PXDB) were identified by means of gas chromatography-olfactometry (GC-O) coupled with mass spectrometry (MS), and then the key odor components were figured out by odor activity values (OAVs) and aroma extract dilution analysis (AEDA) using three different...

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Bibliographic Details
Main Authors: Hongbin Lin, Yan Liu, Qiang He, Ping Liu, Zhengming Che, Xuemei Wang, Jiaquan Huang
Format: Article
Language:English
Published: Taylor & Francis Group 2019-01-01
Series:International Journal of Food Properties
Subjects:
pixian douban (pxdb)
aroma extract dilution analysis (aeda)
odour activity values (oavs)
aroma recombination
omission tests
Online Access:http://dx.doi.org/10.1080/10942912.2019.1636816

Internet

http://dx.doi.org/10.1080/10942912.2019.1636816

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