Characterization of key off-odor compounds in thermal duck egg gels by GC-olfactometry-MS, odor activity values, and aroma recombination
Liuyang Ren, Jie Ma, Ying Lv, Qigen Tong, Huiyuan Guo
Topics & Concepts
HexanalNonanalOdorChemistryOlfactometryAromaFlavorFood scienceHeptanalBenzaldehydeOrganic chemistryAldehydeCatalysisMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesFermentation and Sensory Analysis