Analysis of the Key Odorants in Amomum tsaoko Cobs Treated by Different Enzymes

Analysis of the Key Odorants in Amomum tsaoko Cobs Treated by Different Enzymes

To identify the key odorants in Amomum tsaoko cobs (ATC) before and after enzymatic treatment, solvent extraction (SE) followed by solvent-assisted flavor evaporation (SAFE) combined with gas chromatography-mass spectrometry-olfactometry (GC-MS-O) was used to extract and analyze volatile components...

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Bibliographic Details
Main Author: WU Yajian, LIANG Miao, ZHANG Zhimin, WANG Rui, LIU Yuping
Format: Article
Language:English
Published: China Food Publishing Company 2023-06-01
Series:Shipin Kexue
Subjects:
amomum tsaoko cob; enzymatic treatment; odor-active constituents; gas chromatography-mass spectrometry-olfactometry; key odorants
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-12-022.pdf

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https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-12-022.pdf

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