Study on the Mechanism of Phenylacetaldehyde Formation in a Chinese Water Chestnut-Based Medium during the Steaming Process

The white pulp of the Chinese water chestnut (CWC) is crisp and sweet with delicious flavours and is an important ingredient in many Chinese dishes. Phenylacetaldehyde is a characteristic flavoured substance produced in the steaming and cooking process of CWC. The steaming process and conditions wer...

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Autors principals:	Yanan Lin, Guanli Li, Shujie Wu, Xiaochun Li, Xiujuan Luo, Dexin Tan, Yanghe Luo
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2023-01-01
Col·lecció:	Foods
Matèries:	Chinese water chestnut phenylacetaldehyde Maillard reaction SPME-GC-MS
Accés en línia:	https://www.mdpi.com/2304-8158/12/3/498
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