The content of volatile compounds in the final hydrolysates
was significantly different from that at 0 h of hydrolysis. Content
of 21 volatile compounds, including pyrazines, ketones, aldehydes,
especially the 2,5-dimethyl pyrazine (18.70) and octanal (8.86),
having the roasted flavor and fat fragrance, respectively, increased
The content of volatile compounds in the final hydrolysateswas significantly different from that at 0 h of hydrolysis. Contentof 21 volatile compounds, including pyrazines, ketones, aldehydes,especially the 2,5-dimethyl pyrazine (18.70) and octanal (8.86),having the roasted flavor and fat fragrance, respectively, increased
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