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- W2386136996 abstract "The volatile flavor compounds in quail eggs under different baking conditions were analyzed by headspace solid phase micro-extraction(HS-SPME) and gas chromatography-mass spectrometry(GC-MS).Relative odor activity value(ROAV) was applied to evaluate the contribution of various ingredients to the overall flavor of baked quail eggs.Results indicated that 1-octene-3-ol,isoamyl acetate,saturated or unsaturated f atty aldehydes(carbon atom number ≤ 10) were the major flavor components of baked quail eggs.With increasing of temperature and extended baking time,the concentration of aldehydes was increased while the concentration of isoamyl acetate was reduced.In addition,the concentration of heterocycle was increased first and then decreased.The flavor of quail eggs baked at different temperatures for different times revealed both identical and different characteristics." @default.
- W2386136996 created "2016-06-24" @default.
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- W2386136996 date "2013-01-01" @default.
- W2386136996 modified "2023-09-26" @default.
- W2386136996 title "Effect of Processing Conditions on the Key Flavor Compounds of Baked Quail Eggs as Analyzed by “ROAV” Method" @default.
- W2386136996 hasPublicationYear "2013" @default.
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