Correlation between the Characteristic Flavour of Youtiao and Trans Fatty Acids Assessed via Gas Chromatography Mass Spectrometry and Partial Least Squares Regression Analyses

Correlation between the Characteristic Flavour of Youtiao and Trans Fatty Acids Assessed via Gas Chromatography Mass Spectrometry and Partial Least Squares Regression Analyses

This study aimed to analyse trans fatty acid (TFA) levels and key volatile flavour substances in fried youtiao prepared using five common edible oils and the relationship between TFAs and key volatile flavour substances via partial least squares regression (PLSR) analysis. Total TFA levels were the...

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Bibliographic Details
Main Authors: Xuelian Yang, Xiangyu Zhang, Jianchun Xie, Dongdong Yang, Chengtao Wang
Format: Article
Language:English
Published: Wiley 2020-01-01
Series:Journal of Food Quality
Online Access:http://dx.doi.org/10.1155/2020/8845401
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