Reveals flavor changes in fermented vegetables after different cooking methods, indicating optimal processing techniques.
)-2-decenal were considered as the potential key aroma compounds (KACs) to distinguish the CSCs after different heat treatment. After cooking, the total titratable acidity of CSC increased and the sensory properties changed significantly. This study provides valuable information and guidance on the sensory and flavor changes of thermal processing fermented vegetables.
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Li et al. (2023) studied this question.
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