HIGHLIGHTS
- who: Mingguang Yu et al. from the Laboratory of Molecular Sensory Science, College of Food and Health, Beijing Technology and Business have published the research: Sensory-Based Identification of Aroma-Active Compounds in Hotpot Seasoning before and after Boiling, in the Journal: Molecules 2021, 26, 5727. of /2021/
- what: In this study, aroma compounds in the HS and HSBL were analyzed by the molecular sensory analysis method.
- how: The results showed that 13 aroma-active components were significantly affected by boiling such as D-limonene methional and linalool. The sensory evaluation results showed . . .
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