Study on the Changes in Volatile Flavor Compounds in Whole Highland Barley Flour during Accelerated Storage after Different Processing Methods

The effect of heat processing on the flavor characteristics of highland barley flour (HBF) in storage was revealed by analyzing differences in volatile compounds associated with flavor deterioration in HBF using GC-MS identification and relative odor activity values (ROAVs). Hydrocarbons were the mo...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής

Κύριοι συγγραφείς:	Wengang Zhang, Xijuan Yang, Jie Zhang, Yongli Lan, Bin Dang
Μορφή:	Άρθρο
Γλώσσα:	Αγγλικά
Έκδοση:	MDPI AG 2023-05-01
Σειρά:	Foods
Θέματα:	highland barley heat processing volatile compounds flavor deterioration gas chromatography-mass spectrometry (GC-MS)
Διαθέσιμο Online:	https://doi.org/10.3390/foods12112137 https://www.mdpi.com/2304-8158/12/11/2137
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