Analysis of the main odor compounds in sugar fried Yanbao chestnut based on GC-MS/GC-O

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This study aims to enhance the understanding of chestnut aroma through molecular sensory science methods. The AEDA method was used to screen for aroma active compounds, followed by identification of aroma active compounds in chestnut extracts using OAV and FD factors. Finally, the accuracy of these compounds was further verified through aroma recombination. The research will provide a theoretical basis for the evaluation of chestnut aroma and the processing of chestnuts.

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