Influence of Seed Roasting Process on the Changes in Volatile Compounds of the Sesame (Sesamum Indicum L.) Oil-Reference-Cited by-同舟云学术

Influence of Seed Roasting Process on the Changes in Volatile Compounds of the Sesame (Sesamum Indicum L.) Oil

Published:1999 Issue: Volume: Page:229-237
ISSN:
Container-title:Flavor Chemistry of Ethnic Foods
language:
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Author:

Ryu Su Noh,Kim Seong Min,Xi Junwu,Ho Chi-Tang

Publisher

Springer US

Link

http://link.springer.com/content/pdf/10.1007/978-1-4615-4783-9_22

Reference20 articles.

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2. Eight Peak Index of Mass Spectra, 3rd ed. The Mass Spectra Data Centre: Nottingham, UK, 1983.

3. Ho, C.-T. Thermal generation of Maillard aromas. In The Maillard Reaction: Consequences for the Chemical and Life Sciences; Ikan, R., Ed.; John Wiley & Sons: New York, NY, 1996; pp. 28–53.

4. Ho, C.-T.; Jin, Q.Z. Aroma properties of some alkylthiazoles. Perf. Flay. 1985, 9, 15–18.

5. Kikugawa, K; Arai, M; Kurechi, T. Participation of sesamol in stabilty of sesame oil. J. Amer. Oil Chem. Soc. 1983, 60, 1528–1533.

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