Title : Characterisation of aroma profiles of commercial sufus by odour activity value, gas chromatography-olfactometry, aroma recombination and omission studies.

Pub. Date : 2015

PMID : 25790084






1 Functional Relationships(s)
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1 Omission experiments further confirmed that the aroma compounds, such as ethyl butanoate, ethyl 2-methylbutanoate, ethyl hexanoate, (E,E)-2,4-decadienal and 2,6-dimethylpyrazine, contributed most significantly to the characteristic aroma of a commercial sufu. 2,5-dimethylpyrazine SUFU negative regulator of hedgehog signaling Homo sapiens