Characterization and Evaluation of Changes in the Aroma-Active Components in Szechuan Pepper (Zanthoxylum bungeanum Maxim) Under Different Cooking Temperatures Using Gas Chromatography-Olfactometry

Huang, Rui; Li, Zhihua; Jeon, Jin; Kwon, So Young; Baek, Hyung-Hee; SCI

机构： Sichuan Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Chengdu 610066, Sichuan, Peoples R China; Dankook Univ, Dept Food Engn, 119 Dandae Ro, Cheonan 31116, Chungnam, South Korea;

来源：CHEMOSENSORY PERCEPTION年份：2019

关键词： Szechuan pepper; Key aroma components; Flavor changes; Simulated cooking temperature