Characterization of key aroma‐active compounds in four commercial egg flavor Sachimas with differing egg content

Volume: 43, Issue: 12
Published: Sep 9, 2019
Abstract
To characterize the aroma components of Sachima and provide insight into the influence of egg on the flavor of Sachima, the key aroma-active compounds in four commercial egg flavor Sachimas with different egg content, which named Premium, Classical, Whole egg, and Egg yolk, were identified using GC-MS-O analysis, aroma extract dilution analysis (AEDA) combined with sensory evaluation. In total, 75 volatile compounds were identified by GC-MS,...
Paper Details
Title
Characterization of key aroma‐active compounds in four commercial egg flavor Sachimas with differing egg content
Published Date
Sep 9, 2019
Volume
43
Issue
12
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