Characterization of Typical Potent Odorants in Raw and Cooked Toona sinensis (A. Juss.) M. Roem. by Instrumental-Sensory Analysis Techniques

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Title
Characterization of Typical Potent Odorants in Raw and Cooked Toona sinensis (A. Juss.) M. Roem. by Instrumental-Sensory Analysis Techniques
Authors
Keywords
Toona sinensis, Flavor, Odorants, Gas chromatography-olfactometry, Gas chromatography-mass spectrometry, Sensory descriptive analysis
Journal
FOOD CHEMISTRY
Volume -, Issue -, Pages -
Publisher
Elsevier BV
Online
2019-01-03
DOI
10.1016/j.foodchem.2018.12.112

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