Characterization of Potent Aroma Compounds in Preserved Egg Yolk by Gas Chromatography-Olfactometry, Quantitative Measurements, and Odor Activity Value.
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DOI: 10.1021/acs.jafc.8b01378
Abstract: To characterize potent odor-active compounds in preserved egg yolk (PEY), volatile compounds were isolated by headspace solid-phase microextraction and solvent-assisted flavor evaporation. Gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS) analyses identified a total of… read more here.
Keywords: aroma; preserved egg; compounds preserved; gas chromatography ... See more keywords