2017•Journal of Food Measurement & CharacterizationRequires access

Identification of key volatiles responsible for aroma changes of egg white antioxidant peptides during storage by HS-SPME-GC-MS and sensory evaluation

Xing‐Fang Li, Ruiwen Yang, Songyi Lin, Haiqing Ye, Feng Chen

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Key concepts: Aroma, Chemistry, Aroma compound, Food science, Flavor, Gas chromatography–mass spectrometry, Antioxidant, Sensory analysis

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Identification of key volatiles responsible for aroma changes of egg white antioxidant peptides during storage by HS-SPME-GC-MS and sensory evaluation — Research Paper | ScholarLens