Effects of roasting level on physicochemical, sensory, and volatile profiles of soybeans using electronic nose and HS-SPME-GC–MS
Jia-Shen Cai, Yun-Yang Zhu, Run‐Hui Ma, Kiran Thakur, Jian‐Guo Zhang, Zhao‐Jun Wei
Topics & Concepts
RoastingChemistryFlavorElectronic noseFood scienceHexanalSensory analysisPhysical chemistryNeuroscienceBiologyMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesBiochemical Analysis and Sensing Techniques