Changes in volatile compounds and sensory quality during toasting of Spanish almonds-Reference-Cited by-同舟云学术

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Changes in volatile compounds and sensory quality during toasting of Spanish almonds

Published:2009-11 Issue:11 Volume:44 Page:2225-2233
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Vázquez-Araújo Laura,Verdú Alexis,Navarro Patricia,Martínez-Sánchez Francisco,Carbonell-Barrachina Ángel A.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2009.02063.x/fullpdf

Reference26 articles.

1. 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 Agriculture and Food Chemistry,2003

2. Optimized Likens-Nickerson methodology for quantifying honey flavors;Bouseta;Journal of Agriculture and Food Chemistry,1995

3. Volatile flavor components of rice cakes;Buttery;Journal of Agriculture and Food Chemistry,1999

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