Analysis of volatile compound changes in fried shallot (Allium cepa L. var. aggregatum) oil at different frying temperatures by GC–MS, OAV, and multivariate analysis
Tian Peng, Ping Zhan, Honglei Tian, Peng Wang, Cong Lu, Yu Zhao, Ruijie Ni, Yuyu Zhang
Topics & Concepts
HexanalNonanalChemistryAromaPrincipal component analysisPartial least squares regressionFlavorEthyl hexanoateMultivariate statisticsMass spectrometryGas chromatography–mass spectrometryChemometricsOdorMultivariate analysisChromatographyFood scienceOrganic chemistryArtificial intelligenceMathematicsStatisticsComputer scienceFermentation and Sensory AnalysisGarlic and Onion StudiesPhytochemicals and Antioxidant Activities