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Lily bulbs (Lilium longiflorum Thunb.), known as ‘Bai He’ in Chinese, are a popular ingredient used in Asian cooking. Despite their popularity, little is known about the odorants responsible for their distinct aroma. The key aroma‐active compounds present in both raw and roasted lily bulbs were isolated by solvent extraction followed by solvent‐assisted flavour evaporation (SAFE) and gas chromatography–olfactometery...
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