Key aroma compounds in Chinese fried food of youtiao - Du, Wenbin; Zhao, Mengyao; Zhen, Dawei; Tan, Jia; Wang, Tianze; Xie, Jianchun (Flavour and fragrance journal, 2020)
Keywords: Aroma compounds; aroma recombination; Chromatography; Composition; Dilution; Edible oils; Evaporation; Fatty acid composition; Fatty acids; flavor; Flavors; Food; fried food; fried foods; Fruit juices; Furfural; Gas chromatography; gas chromatography-mass spectrometry; Mass spectrometry; Mass spectroscopy; octenol; odor compounds; odorant; Odorants; odors; Oils & fats; Olfactometers; Organic chemistry; Palm oil; palm oils; Phenylacetaldehyde; Propionaldehyde; pyrazines; Quantitation; Rapeseed; Rapeseed oil; Recombination; solvents; Soybean oil; Soybeans; Sunflower oil; Sunflowers; thiols; Vegetable oils; youtiao