Characterization of key aroma compounds in pixian broad bean paste through the molecular sensory science technique
Cong Zhao, Wenlai Fan, Yan Xu
Topics & Concepts
AromaChemistryAcetic acidFlavorExtraction (chemistry)ChromatographyFood scienceGas chromatographySensory analysisGas chromatography–mass spectrometryMass spectrometryOrganic chemistryFermentation and Sensory AnalysisBiochemical and biochemical processesPhytochemicals and Antioxidant Activities