The results showed that FAA accumulation was positively correlated with temperature (R2=0.91). During high-temperature maturating FAA and volatile flavor compounds markedly increased with temperature.

• 结果表明 :加工过程中FAA与温度变化呈正相关 (R2 =0 91) ,高温成熟期温度升高使各种FAA和挥发性风味物质显著增加 ;