Contribution of lipid to the formation of characteristic volatile flavor of peanut oil
Yingchuan Ma, Kai Zhang, Chunwei Xu, Churan Lai, Yue Liu, Yong Cao, Lichao Zhao
Topics & Concepts
Maillard reactionFlavorChemistryAromaLipid oxidationFood sciencePeanut oilLinoleic acidOrganic chemistryFatty acidAntioxidantRaw materialEdible Oils Quality and AnalysisFood Chemistry and Fat AnalysisAdvanced Chemical Sensor Technologies