Characterization of the Key Aroma Constituents in Fry Breads by Means of the Sensomics Concept.

Foods · 2020 · PMC7466293 · PMID 32824398

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highly significantp ≤ 0.001actually significant

However, the omission of 2-acetyl-1-pyrroline (popcorn-like) (M5) or δ-decalactone (oily/peach) (M7) resulted in a highly significant ( p ≤ 0.001) reduction in the characteristic aroma of the fry breads.

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