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. 2019 Jul 3;56(10):4732–4741. doi: 10.1007/s13197-019-03907-2

Fig. 2.

Fig. 2

Relative area of odorous compounds in steam and run-off collected during the middle 1 min and 30 s of cooking, respectively. The odorous compounds in each sample were measured and converted to obtain the relative areas. In parentheses are the log p values of the compounds from Scifinder (2018) and Pub Chem (2018)