Comparison of aroma active compounds in cold- and hot-pressed walnut oil by comprehensive two-dimensional gas chromatography-olfactory-mass spectrometry and headspace-gas chromatography-ion mobility spectrometry

Author:

Xu Ying,Bi Shuang,Niu Xiaoyuan,Chen Yeming,Liu Ye,Zhou Qi

Publisher

Elsevier BV

Subject

Food Science

Reference53 articles.

1. Chapter 44 - Cold pressed walnut (Juglans regia L.) oil;Anwar,2020

2. Analysis of nonpolar lipophilic aldehydes/ketones in oxidized edible oils using HPLC-QqQ-MS for the evaluation of their parent fatty acids;Cao;Food Research International,2014

3. Allyl isothiocyanate;Clark;Perfumer & Flavorist,1992

4. Effect of the Polyunsaturated Fatty Acid Composition of Beef Muscle on the Profile of Aroma Volatiles;Elmore;Journal of Agricultural and Food Chemistry,1999

5. Analysis of the headspace aroma compounds of walnuts (Juglans regia L.);Elmore;Flavour and Fragrance Journal,2005

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