Characterization of the key aroma compounds in three types of bagels by means of the sensomics approach
Abstract Background To evaluate the impact of cold fermentation time on bagel rolls, the key aroma-active compounds in the volatile fractions obtained from three different bagel rolls through solvent assisted flavor evaporation (SAFE) were sequentially characterized by an aroma extract dilution anal...
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| Principais autores: | , , , , |
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| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
BMC
2021-03-01
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| 叢編: | BMC Chemistry |
| 主題: | |
| 在線閱讀: | https://doi.org/10.1186/s13065-021-00743-4 |
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