Publications by authors named "Hao-Ting Han"
Article Synopsis
- The study explores the aroma-active volatile compounds (VOCs) found in the traditional Chinese snack, frozen pear, using advanced analytical techniques.
- It identifies key aromatic VOCs, such as estragole and anethole for "anise" notes, and various esters and aldehydes for "sweet" notes in the pears.
- Findings suggest that freezing enhances the unique aroma of pears and could lead to the development of new pear-based products.
Turnip is a vegetable that has many health promoting effects. To diversify the usage and increase the consumption of turnip, the effects of hot air drying, infrared drying, explosion puff drying and freeze drying (FD) on the volatiles of turnip chips were studied. The volatiles of fresh turnip and dried turnip chips were isolated by HS-SPME-GC-MS and a total of 67 volatiles were identified.
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