Characterization of key aroma‐active compounds in four commercial egg flavor Sachimas with differing egg content
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
Journal
Volume
43
Issue
12
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