4.7 Article

Sensory-directed flavor analysis of key odorants compounds development of French fries and oils in the break-in, optimum and degrading frying stage

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Summary: The sensory impacts of DMDS and MET in Chinese Baijiu were evaluated, showing that they have a significant influence on the aroma of the Baijiu. These odorants can be used to distinguish different types of Baijiu based on their concentrations, with a prediction model accuracy of 100%.

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