Profiling seventeen cultivars of roasted peanuts by descriptive sensory and flavor volatile analyses-Reference-Cited by-同舟云学术

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Profiling seventeen cultivars of roasted peanuts by descriptive sensory and flavor volatile analyses

Published:2023-09 Issue: Volume:11 Page:100105
ISSN:2772-2759
Container-title:Measurement: Food
language:en
Short-container-title:Measurement: Food

Author:

Dean Lisa L.,Campbell Rebecca A.,Stoner-Harris Taija,Hung Yen-Con,Hendrix Keith W.,Adhikari Koushik^ORCID

Funder

Peanut Research Foundation

Publisher

Elsevier BV

Subject

General Earth and Planetary Sciences,General Environmental Science

Reference39 articles.

1. American Peanut Council, n.d., The peanut industry, https://www.peanutsusa.com/about-apc/the-peanut-industry.html, (accessed October 9, 2022).

2. Peanut production guide;Bulletin,2022

3. Determination of pyrazine and flavor variations in peanut genotypes during roasting;Baker;J. Food Sci.,2003

4. Flavor of roasted peanuts (Arachis hypogaea) – Part II: correlation of volatile compounds to sensory characteristics;Lykomitros;Food Res. Int.,2016

5. Acceptability and preference drivers of freshly roasted peanuts;Wang;J. Food Sci.,2017

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