Characterizing Red Radish Pigment Off-Odor and Aroma-Active Compounds by Sensory Evaluation, Gas Chromatography-Mass Spectrometry/Olfactometry and Partial Least Square Regression
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DOI: 10.1007/s11947-017-1904-5
Abstract: Aroma-active compounds of red radish pigment extracts (water extract, phosphoric acidified water extracts (PAW), 10 min water or phosphoric acidified water preheated extracts (HW or HPAW), Chongqing, and Yunan extracts) were identified and characterized via sensory… read more here.
Keywords: radish odor; red radish; active compounds; radish pigment ... See more keywords