Characterization of the key aroma compounds in Semnostachya menglaensis Tsui by gas chromatography-olfactometry, odor activity values, aroma recombination, and omission analysis

[Display omitted] •Odor-active compounds of Semnostachya menglaensis Tsui were first detected.•Twenty-nine odor-active compounds were perceived in five samples.•Odor activity values, aroma recombination, and omission analysis were used.•Four odor-active compounds were detected as the most potent com...

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Veröffentlicht in:	Food research international 2020-05, Vol.131, p.108948-108948, Article 108948
Hauptverfasser:	He, Chaojun, Li, Ziyong, Liu, Hongxia, Zhang, Haining, Wang, Liye, Chen, Hong
Format:	Artikel
Sprache:	eng
Schlagworte:	Acanthaceae - chemistry Aroma recombination Female Flavoring Agents - analysis Gas Chromatography-Mass Spectrometry - methods GC-O Humans Male OAV Odor-active compound Odorants - analysis Omission test Semnostachya menglaensis Tsui Volatile Organic Compounds - analysis Young Adult
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