Analysis of Comprehensive Edible Quality and Volatile Components in Different Varieties of Cooked Highland Barley

Analysis of Comprehensive Edible Quality and Volatile Components in Different Varieties of Cooked Highland Barley

Twenty-two types of highland barley (HB) raw materials (including 10 common varieties and 5 main planting regions in the Qinghai province) were selected as the experimental materials to investigate their differences in the cooking characteristics, sensory quality, and characteristic flavor of cooked...

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Bibliographic Details
Main Authors: Caijiao Li, Jun Li, Wengang Zhang, Bin Dang, Xijuan Yang
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Foods
Subjects:
highland barley
comprehensive edible quality
GC-IMS
volatile flavor
Online Access:https://www.mdpi.com/2304-8158/14/10/1690
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