Characterization of Key Odorants in Scallion Pancake and Investigation on Their Changes during Storage

Characterization of Key Odorants in Scallion Pancake and Investigation on Their Changes during Storage

To characterize key odorants in scallion pancake (SP), volatiles were extracted by solvent extraction-solvent assisted flavor evaporation. A total of 51 odor-active compounds were identified by gas chromatography-olfactometry (GC-O) and chromatography–mass spectrometry (GC-MS). (<i>Z</i>...

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Bibliographic Details
Main Authors: Binshan Liu, Shiqi Xu, Zhizhong Dong, Yuping Liu, Xiaoming Wei, Danqing Shao
Format: Article
Language:English
Published: MDPI AG 2021-12-01
Series:Molecules
Subjects:
scallion pancake
GC-O
GC-MS
key odorants
storage
odor-active value
Online Access:https://www.mdpi.com/1420-3049/26/24/7647

Internet

https://www.mdpi.com/1420-3049/26/24/7647

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