Characterization of the key aroma compounds in aged Zhenjiang aromatic vinegar by gas chromatography-olfactometry-mass spectrometry, quantitative measurements, aroma recombination and omission experiments

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Title
Characterization of the key aroma compounds in aged Zhenjiang aromatic vinegar by gas chromatography-olfactometry-mass spectrometry, quantitative measurements, aroma recombination and omission experiments
Authors
Keywords
Zhenjiang aromatic vinegar, Aged vinegar, Key aroma compound, Odor activity value, Aroma recombination, 2,3-Butanedione
Journal
FOOD RESEARCH INTERNATIONAL
Volume 136, Issue -, Pages 109434
Publisher
Elsevier BV
Online
2020-06-12
DOI
10.1016/j.foodres.2020.109434

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