Volatile profiles of Allium tenuissimum L. flower fried by four different oils, using SPME–GC–MS, and sensory evaluation coupled with partial least squares regression
Chenping Zhang, Yutong Wang, Danyang Ding, Jin Su, Zhigang Zhao
Topics & Concepts
Dimethyl trisulfideAromaChemistryFood sciencePartial least squares regressionFurfuralGas chromatography–mass spectrometryDimethyl disulfideSolid-phase microextractionGas chromatographyChromatographyMass spectrometrySulfurOrganic chemistryCatalysisStatisticsMathematicsFermentation and Sensory AnalysisPhytochemicals and Antioxidant ActivitiesBiochemical Analysis and Sensing Techniques