Characterization of aroma and aroma-active compounds of black carrot (Daucus carota L. ssp. sativus var. atrorubens Alef.) pomace by aroma extract dilution analysis
Author:
Funder
Cukurova University
Publisher
Elsevier BV
Reference52 articles.
1. Evaluation of polyphenols enriched dairy products developed by incorporating black carrot (Daucus carota L.) concentrate;Pandey;Heliyon,2021
2. Comprehensive review on chemical composition, flavors, and the impacts of heat processing on the aroma formation of fresh carrot;Tian;Food Chem.,2024
3. Carrot volatiles monitoring and control in microwave drying;Li;LWT--Food Sci. Technol.,2010
4. Characterization of aroma and phenolic composition of carrot (Daucus carota ‘Nantes’) powders obtained from intermittent microwave drying using GC–MS and LC–MS/MS;Keser;Food Bioprod. Process.,2020
5. Identification of important volatiles in fresh and processing carrot varieties: using kuroda and flakee types;Fukuda;Food Sci. Technol. Res.,2013
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