Comparative analysis of volatile profiles in two grafted pine nuts by headspace-SPME/GC–MS and electronic nose as responses to different roasting conditions-Reference-Cited by-同舟云学术

Comparative analysis of volatile profiles in two grafted pine nuts by headspace-SPME/GC–MS and electronic nose as responses to different roasting conditions

Published:2021-02 Issue: Volume:140 Page:110026
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Adelina Nadya Mara,Wang He,Zhang Ligang,Zhao Yuhong

Funder

Heilongjiang Provincial Science and Technology Department

Publisher

Elsevier BV

Subject

Food Science

Reference73 articles.

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4. Comparison of natural and roasted Turkish tombul hazelnut (Corylus avellana L.) volatiles and flavor by DHA/GC/MS and descriptive sensory analysis;Alasalvar;Journal of Agricultural and Food Chemistry,2003

5. Characterization of key aroma compounds in fresh and roasted terebinth fruits using aroma extract dilution analysis and GC–MS-Olfactometry;Amanpour;Microchemical Journal,2019

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