Characterisation of aroma-active compounds in Guilin Huaqiao white sufu and their influence on umami aftertaste and palatability of umami solution

Author:

He Rong-Qiang,Wan Peng,Liu Jie,Chen De-WeiORCID

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference32 articles.

1. Fenaroli’s handbook of flavor ingredients;Burdock,2005

2. Use of egg yolk phospholipids to generate chicken meat odorants;Chen;Food Chemistry,2019

3. Egg yolk phospholipids: A functional food material to generate deep-fat frying odorants;Chen;Journal of the Science of Food and Agriculture,2019

4. Determination of odour-active compounds in the cooked meat of chinese mitten crab (Eriocheir sinensis) by solid phase microextraction, gas chromatography-olfactometry and gas chromatography-mass spectrometry;Chen;Journal of Food and Drug Analysis,2010

5. Optimization of a headspace solid-phase micro-extraction method to quantify volatile compounds in plain sufu, and application of the method in sample discrimination;Chen;Food Chemistry,2019

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