Effects of Different Production Processes on the Quality and Flavor of Soybean Oil as Evaluated by Electronic Nose, HS-SPME-GC-MS and HS-GC-IMS
In order to explore the effects of different production processes (cold pressing, leaching, and their combination) on the quality and flavor of soybean Tops oil of third grade, the physicochemical properties and fatty acid composition of the three soybean oils were determined, and their volatile compounds were identified and analyzed by electronic