Effect of frying time on sensory evaluation and electronic nose analysis of Lipu taro

Authors

SU Ke-zhen, Hezhou University, Hezhou, Guangxi 542899 , China ；Dalian Polytechnic University, Dalian, Liaoning 116034 , China
LUO Yang-he, Hezhou University, Hezhou, Guangxi 542899 , China ；Dalian Polytechnic University, Dalian, Liaoning 116034 , China
LI Xiao-chun, Hezhou University, Hezhou, Guangxi 542899 , China
LI Guan-li, Hezhou University, Hezhou, Guangxi 542899 , China ；Dalian Polytechnic University, Dalian, Liaoning 116034 , China

Abstract

The flavor characteristics of Lipu’s taro at different frying times (0.0, 1.0, 1.5, 2.0, 2.5, 3.0 min) were study based on sensory evaluation and electronic nose technique. Change values for each response sensor were observed by radar chart and Loading An

Publication Date

6-28-2020

First Page

56

Last Page

59,74

DOI

10.13652/j.issn.1003-5788.2020.06.009

Recommended Citation

Ke-zhen, SU; Yang-he, LUO; Xiao-chun, LI; and Guan-li, LI (2020) "Effect of frying time on sensory evaluation and electronic nose analysis of Lipu taro," Food and Machinery: Vol. 36: Iss. 6, Article 9.
DOI: 10.13652/j.issn.1003-5788.2020.06.009
Available at: https://www.ifoodmm.cn/journal/vol36/iss6/9

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