Flavor volatiles evolution of Chinese horse bean-chili-paste during ripening, accessed by GC×GC-TOF/MS and GC-MS-olfactometry

The evolution of volatile compounds during the ripening of Chinese horse bean-chili-paste (CHCP) was investigated in this study. GC×GC-TOF/MS allowed an identification of 748 volatiles in three CHCP samples, respectively, ripened for 3 months (M3), 12 months (M12) and 24 months (M24), and it showed...

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Autors principals:	Yunhao Lu, Xinyi Tan, Yuanping Lv, Guohua Yang, Yuanlong Chi, Qiang He
Format:	Artigo
Idioma:	Inglês
Publicat:	Taylor & Francis Group 2020-01-01
Col·lecció:	International Journal of Food Properties
Matèries:	chinese horse bean-chili-paste volatile compounds gc×gc-tof/ms gc-ms-olfactometry principal component analysis
Accés en línia:	http://dx.doi.org/10.1080/10942912.2020.1749066
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