Comparison of key aroma-active compounds between roasted and cold-pressed sesame oils

Author:

Yin Wen-ting,Ma Xue-ting,Li Shi-jia,Wang Xue-de,Liu Hua-min,Shi Rui

Funder

Henan University of Technology Doctoral Scientific Research Start-up Foundation

Earmarked Fund for China Agriculture Research System

Publisher

Elsevier BV

Subject

Food Science

Reference63 articles.

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2. Flavor chemistry of cocoa and cocoa products – An overview;Aprotosoaie;Comprehensive Reviews in Food Science and Food Safety,2016

3. Aroma of Roasted Sesame Oil: Characterization by Direct Thermal Desorption-Gas Chromatography-Olfactometry and Sample Dilution Analysis;Cadwallader,2001

4. Analysis of volatile compounds in edible oils using simultaneous distillation-solvent extraction and direct coupling of liquid chromatography with gas chromatography;Caja;European Food Research and Technology,2000

5. Analysis of Volatile Compounds in Headspace of Sesame Seed Oil Using SPME/GC/MS;Chen;Journal of Anhui Agricultural Science,2010

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