Evaluates flavor profiles in Hulazi, indicating that distinct processing methods impact quality.
• QDA, E-nose, and GC-IMS evaluated volatile compounds in Hulazi. • SFLH was a modern alternative method for TAFR. • Eight compounds were key contributors to distinguishing different samples. • Lipid oxidation and Maillard reactions drove flavor formation during roasting. • 1-butanol,3-methyl-M and heptaldehyde were major contributors to the flavor.
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Xu et al. (2026) studied this question.
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