Analysis of Flavor Components of 6 Kinds of Yanshan Chestnut by GC-MS Combined with Electronic Nose/Electronic Tongue
The primary objective of this study was to examine the aromatic composition characteristics of six varieties of sugar-roasted 'Yanshan chestnuts' and to discern the distinctions in taste and odor between them. The volatile flavor constituents and pivotal aroma compounds of these sugar-roas...
| Main Authors: | , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-01-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023030357 |