Flavour of natural and roasted Turkish hazelnut varieties (Corylus avellana L.) by descriptive sensory analysis, electronic nose and chemometrics
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2011.02817.x/fullpdf
Reference19 articles.
1. Natural antioxidants in tree nuts;Alasalvar;European Journal of Lipid Science and Technology,2009
2. 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
3. Volaties and flavor of five Turkish hazelnut varieties as evaluated by descriptive sensory analysis, electronic nose, and dynamic headspace analysis/gas chromatography-mass spectrometry;Alasalvar;Journal of Food Science,2004
4. Effects of roasting on taste-active compounds of Turkish hazelnut varieties (Corylus avellana L.);Alasalvar;Journal of Agricultural and Food Chemistry,2010a
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