Evaluation of taste and aroma compounds in oven‐roasted broccoli floret and stem as affected by different times using electronic tongue and electronic nose-Reference-Cited by-同舟云学术

Evaluation of taste and aroma compounds in oven‐roasted broccoli floret and stem as affected by different times using electronic tongue and electronic nose

Published:2022-12-07 Issue: Volume: Page:
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Hong Seong Jun¹,Jeong Hyangyeon¹,Yoon Sojeong¹,Jo Seong Min¹,Lee Youngseung²^ORCID,Park Sung‐Soo³,Shin Eui‐Cheol¹^ORCID

Affiliation:

1. Department of Greenbio Science/Food Science and Technology Gyeongsang National University Jinju Korea

2. Department of Food Science and Nutrition Dankook University Cheonan Korea

3. Department of Food Science and Nutrition Jeju National University Jeju Island Korea

Funder

National Research Foundation of Korea

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16231

Reference29 articles.

1. Combined effect of ultrasound treatment and exogenous phytohormones on the accumulation of bioactive compounds in broccoli florets

2. Taste and Flavor Perceptions of Glucosinolates, Isothiocyanates, and Related Compounds

3. Glucosinolate degradation products and other bound and free volatiles in the leaves and roots of radish (Raphanus sativus L.)

4. The effect of thermal processing on sensory properties, texture attributes, and pectic changes in broccoli

5. Variability of single bean coffee volatile compounds of Arabica and robusta roasted coffees analysed by SPME-GC-MS

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