Characterization of the key aroma compounds in Semnostachya menglaensis Tsui by gas chromatography-olfactometry, odor activity values, aroma recombination, and omission analysis

Published 2019 View Full Article

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Title
Characterization of the key aroma compounds in Semnostachya menglaensis Tsui by gas chromatography-olfactometry, odor activity values, aroma recombination, and omission analysis
Authors
Keywords
Semnostachya menglaensis, Tsui, Odor-active compound, GC-O, OAV, Aroma recombination, Omission test
Journal
FOOD RESEARCH INTERNATIONAL
Volume 131, Issue -, Pages 108948
Publisher
Elsevier BV
Online
2019-12-26
DOI
10.1016/j.foodres.2019.108948

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