Comparing the aromatic profile of seven unheated edible insect species

Cristina Perez-Santaescolastica,Ann De Winne,Jolien Devaere,Ilse Fraeye

Food Research International（2023）

引用 1|浏览7

暂无评分

摘要

•High importance of flavour in product acceptability.•Different aroma profiles among unheated insect species.•High content of acetic acid in most insects.•More unpleasant aroma compounds in Zophobas morio.

查看译文

关键词

Insect flavour,Volatile compounds,Acetic acid,Indole,Trimethylamine,Gas chromatography

AI 理解论文

溯源树

样例

生成溯源树，研究论文发展脉络

Chat Paper

正在生成论文摘要