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The content of different kinds of volatile compounds relative to 1,2-dichlorobenzene in maize porridge samples, Aldehydes (A); Alcohols (B); Hydrocarbons (C); Aromatic compounds (D); Esters (E); Acids (F); The relative content of all volatile compounds in different cooking methods (G); EPC: Maize porridge prepared in the electric pressure cooker; EC: Maize porridge prepared in the electromagnetic oven; IC: Maize porridge prepared in the electric rice cooker; Uncooked: Uncooked maize.
