The effects of roasting temperatures on the formation of headspace volatile compounds in perilla seed oil
Author:
Affiliation:
1. ; Department of Biological Sciences; Korea Advanced Institute of Science and Technology; 373-1, Jusong-gu 305-701 Taejon Korea
2. Foods R&D Center; Cheiljedang Co.; 152-050 Seoul Korea
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference22 articles.
1. Lipid Composition of Perilla Seed;Shin;J.Am. Oil Chem. Soc.,1994
2. Effect of Roasting Temperature on Oxidative Stability and Flavor Quality of Pressed Perilla Oil;Kim;INFORM,1995
3. Purge and Trap Extraction with GC-MS Determination of Volatile Organic Compounds in Table-Ready Foods;Heikes;J. Agric. Food Chem.,1995
4. Dynamic Headspace Gas Chromatographic Method for Determining Volatiles in Virgin Olive Oil;Morales;J. Chromatogr. A,1994
5. Influence of Roasting Conditions on the Flavor Quality of Sesame Seed Oil;Lee;J. Korean Agric. Chem. Soc.,1993
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