Analysis of Flavor Components of 6 Kinds of Yanshan Chestnut by GC-MS Combined with Electronic Nose/Electronic Tongue

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...

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Bibliographic Details
Main Authors:	Yin YANG, Jianlan LIANG
Format:	Article
Language:	zho
Published:	The editorial department of Science and Technology of Food Industry 2024-01-01
Series:	Shipin gongye ke-ji
Subjects:	yanshan chestnut headspace solid phase microextraction-gas chromatography-mass spectrometry(gc-ms) electronic nose electronic tongue flavour
Online Access:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023030357

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