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在成熟期间,小麦面粉的挥发性概况的变化

Yingtao Yu1, Hao Liu1, Wei Gong1

  • 1College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China.

Food research international (Ottawa, Ont.)
|September 4, 2024
PubMed
概括

使用先进的技术分析了小麦面粉风味的发展. 在25°C熟50天后,通过特定的挥发性化合物识别出最佳风味.

关键词:
电子鼻子 电子鼻子电子舌头是一种电子舌头风味的个人资料 味道的个人资料成熟 成熟 成熟 成熟 成熟挥发性化合物 挥发性化合物这是一种小麦面粉.

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相关概念视频

Volatilization01:10

Volatilization

Volatilization gravimetry is an analytical technique that measures the mass lost due to the volatilization of the substance. This technique is used to estimate the amount of volatile material in a sample. To perform this method, heat a known amount of the sample to a high temperature in a crucible or other suitable vessel. The volatile substance in the sample evaporates, and the vapor is completely expelled from the crucible either by heating the sample or bubbling a stream of inert gas through...
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