From the figure, it can be observed that substances with specific aromatic properties, such as xylitol (fruit-like aroma) and methyl benzoate (wintergreen and ylang-ylang oil aroma), showed a decreasing trend after storage, whereas off-flavour compounds like hexanal exhibited an increasing trend.
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Metabolomic Analysis of Flavour Development in Mung Bean Foods: Impact of Thermal Processing and Storage on Precursor and Volatile Compounds.
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