Insight into the comparison of key aroma-active compounds between camellia oils from different processing technology-Reference-Cited by-同舟云学术

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Insight into the comparison of key aroma-active compounds between camellia oils from different processing technology

Published:2024-01 Issue: Volume:430 Page:137090
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Jia Xiao,Zhou Qi,Huang Dou,Zhang Nawei,Qu Shasha,An Qi,Wang Qingshan,Ren Jingnan,Zhang Hongyan,Pan Siyi,Fan Gang

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Gas chromatography-mass spectrometry-olfactometry to control the aroma fingerprint of extra virgin olive oil from three tunisian cultivars at three harvest times;Ben Brahim;Journal of Agricultural and Food Chemistry,2018

2. Oxidative stabilities of olive and camellia oils: Possible mechanism of aldehydes formation in oleic acid triglyceride at high temperature;Cao;LWT - Food Science and Technology,2020

3. Characterization of aroma volatiles in camellia seed oils (camellia oleifera Abel.) by HS-SPME/GC/MS and electronic nose combined with multivariate analysis;Cao;Food Science and Technology Research,2016

4. Modification of 13-hydroperoxide lyase expression in olive affects plant growth and results in altered volatile profile;Cerezo;Plant Science,2021

5. Characteristic volatiles fingerprints and profiles determination in different grades of coconut oil by HS-GC-IMS and HS-SPME-GC-MS;Chang;International Journal of Food Science & Technology,2020

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