Characterization of the key aroma compounds in three types of bagels by means of the sensomics approach
Background: To evaluate the impact of cold fermentation time on bagel rolls, the key aroma-active compounds in the volatile fractions obtained from three different bagel rolls through solvent assisted flavor evaporation (SAFE) were sequentially characterized by an aroma extract dilution analysis (AE...
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| Main Authors: | , , , , |
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| Format: | Article |
| Published: |
BioMed Central
2021
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| Online Access: | http://psasir.upm.edu.my/id/eprint/96367/ https://bmcchem.biomedcentral.com/articles/10.1186/s13065-021-00743-4 |
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