Effect of Cooking Time on Volatile Compounds of Pixian Bean Paste Determined by Gas Chromatography-Ion Mobility Spectrometry Combined with Chemometrics

Effect of Cooking Time on Volatile Compounds of Pixian Bean Paste Determined by Gas Chromatography-Ion Mobility Spectrometry Combined with Chemometrics

Sensory evaluation, gas chromatography-ion mobility spectrometry (GC-IMS) and chemometrics were applied to analyze the change of volatile flavor compounds in Pixian bean paste during cooking. The results indicated that Pixian bean paste showed the strongest fruity aroma after four minutes of stir fr...

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Bibliographic Details
Main Author: CHEN Lilan, CHEN Zuming, YUAN Can
Format: Article
Language:English
Published: China Food Publishing Company 2023-07-01
Series:Shipin Kexue
Subjects:
pixian bean paste; stir-frying time; gas chromatography-ion mobility spectrometry; volatile flavor compounds
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-14-033.pdf

Internet

https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-14-033.pdf

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