Effect of key flavor compounds in fermented soymilk on sensory attributes: Integrating electronic sensory technology with GC–MS analysis
This study integrated electronic nose (E-nose) and HS-SPME-GC–MS with odor activity value (OAV) analysis to characterize flavor profiles of fermented mixed soymilk. The results showed that radar fingerprint profiles of the electronic nose combined with orthogonal partial least squares-discriminant a...
Wedi'i Gadw mewn:
| Prif Awduron: | , , , , , , |
|---|---|
| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
Elsevier
2025-07-01
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| Cyfres: | Food Chemistry: X |
| Pynciau: | |
| Mynediad Ar-lein: | http://www.sciencedirect.com/science/article/pii/S2590157525005978 |
| Tagiau: |
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
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