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Updated: Jul 20, 2026

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在烤过程中从不同品种中提取的芳香菜油的质量变化:专注于酸和葡萄糖酸盐

Lingyan Zhang1, Jia Chen1, Xingfeng Guo2

  • 1School of Pharmaceutical Sciences and Food Engineering, Liaocheng University, 1 Hunan Road, Liaocheng 252000, Shandong, PR China; Engineering Research Center of Grain and Oil Functionalized Processing in Universities of Shaanxi Province, College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling 712100, Shaanxi, PR China.

Food chemistry
|May 27, 2025
PubMed
概括

葡萄糖酸盐 (GSLs) 显著影响了芳香的菜油 (FRO) 的味道,而不是酸 (EA). 高GSL的菜品种产生味的气味,影响FRO.

关键词:
埃鲁基酸是一种酸.芳香的橄油 一种芳香的橄油葡萄糖酸盐是什么 葡萄糖酸盐是什么亚酸是一种酸.油菜种子品种 油菜种子品种

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