A Review of Volatile Components in Wheat Products

ZHU Yin; TENG Jian

doi:10.13386/j.issn1002-0306.2022020104

Volume 44 Issue 2

Jan. 2023

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Science and Technology of Food Industry > 2023 > 44(2): 436-444. > DOI: 10.13386/j.issn1002-0306.2022020104

ZHU Yin, TENG Jian. A Review of Volatile Components in Wheat Products[J]. Science and Technology of Food Industry, 2023, 44(2): 436−444. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022020104.

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A Review of Volatile Components in Wheat Products

ZHU Yin,
TENG Jian^,

Adfontes (Shanghai) Technology Co., Ltd., Shanghai 201403, China

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Received Date: February 17, 2022
Available Online: November 08, 2022

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Abstract

Abstract

Different grains and processing methods may produce different volatile components, form a unique flavor and increase people's appetite. Wheat products are one of the most important foods in daily life. Many scholars have studied the volatile components of different wheat products, and carried out in-depth researches on the influence of treatment methods. This paper summarizes the research results of volatile components in wheat products and the influence of processing methods, in order to provide the theoretical basis and development direction for the natural flavor retention and enhancement technology of wheat products .
- wheat products,
- flavor,
- volatile components,
- processing method,
- flavor enhancement

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References (50)

References

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