Effects of different frying temperatures on the aroma profiles of fried mountain pepper (Litsea cubeba (Lour.) Pers.) oils and characterization of their key odorants
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Title
Effects of different frying temperatures on the aroma profiles of fried mountain pepper (Litsea cubeba (Lour.) Pers.) oils and characterization of their key odorants
Authors
Keywords
Fried mountain pepper oil (FPO), GC−MS−O, Detection frequency analysis (DFA), Odor activity values (OAVs), Aroma recombination, Omission tests
Journal
FOOD CHEMISTRY
Volume 357, Issue -, Pages 129786
Publisher
Elsevier BV
Online
2021-04-21
DOI
10.1016/j.foodchem.2021.129786
References
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