Flavor volatiles evolution of Chinese horse bean-chili-paste during ripening, accessed by GCxGC-TOF/MS and GC-MS-olfactometry

Lu, YH; Tan, XY; Lv, YP; Yang, GH; Chi, YL; He, Q

Lv, YP; He, Q (corresponding author), Sichuan Univ, Coll Biomass Sci & Engn, Chengdu, Peoples R China.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2020; 23 (1): 570

Abstract

The evolution of volatile compounds during the ripening of Chinese horse bean-chili-paste (CHCP) was investigated in this study. GCxGC-TOF/MS allowed ......

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