Effects of pretreatment on flavor of peanut oil with cold-pressed process
The volatile flavor compounds from cold-pressed peanut oils which were pretreated by pulsed electric field (PEF), microwave (MW) and ultrasonic wave (UW) respectively were concentrated by HS-SPME and analyzed by GC-MS. The types and relative contents of aldehydes, ketones, pyrazines and other volati...
Main Authors: | QIAO Ze-ru, LIU Guo-qin, LI Lin |
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Format: | Article |
Language: | English |
Published: |
Academy of National Food and Strategic Reserves Administration
2020-03-01
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Series: | Liang you shipin ke-ji |
Subjects: | |
Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20200204?st=article_issue |
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