Analysis of Volatile Flavor Components of Three Mouldy Amaranth Stalks

Analysis of Volatile Flavor Components of Three Mouldy Amaranth Stalks

Moldy amaranth stalk was a fermented food with national and regional characteristics, and volatile compounds determined the flavor quality of moldy amaranth stalk. In this study, the volatile flavor components of three kinds of commercially available moldy amaranth stalks from different origins in Z...

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Bibliographic Details
Main Authors: Xinyue ZHANG, Linlin GUO, Wanxin WANG, Yujia LI, Meili XU, Cuicui DUAN, Fumin MA, Dan LI, Xiaolei LI
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-08-01
Series:Shipin gongye ke-ji
Subjects:
mouldy amaranth stalk
solid-phase microextraction
volatile flavour substances
odour activity value
principal component analysis
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024090195
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