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Key aroma-active compounds in brown sugar and their influence on sweetness

Jie Liu1, Peng Wan1, Caifeng Xie2

  • 1School of Light Industry and Food Engineering, Guangxi University, Nanning, Guangxi 530004, China; Department of Food Science, Guangxi University, Nanning, Guangxi 530004, China.

Food Chemistry
|February 19, 2021
PubMed

Keywords:
AEDAAromaBrown sugarGC–MS–OOdor activity valuesSweetnessV-SDE

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