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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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-07-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-14-033.pdf |