Dynamic analysis of polar metabolites and volatile compounds in sesame seeds during roasting-Reference-Cited by-同舟云学术

Dynamic analysis of polar metabolites and volatile compounds in sesame seeds during roasting

Published:2019-02-04 Issue: Volume: Page:
ISSN:0009-0352
Container-title:Cereal Chemistry
language:en
Short-container-title:Cereal Chem

Author:

Zhou Qi¹,Geng Fang²^ORCID,Deng Qianchun¹,Huang Fenghong¹,Wang Jinqiu²

Affiliation:

1. Oil Crops Research Institute of Chinese Academy of Agricultural Sciences Hubei Key Laboratory of Lipid Chemistry and Nutrition Wuhan China

2. Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture, College of Pharmacy and Biological Engineering Chengdu University Chengdu China

Funder

Chinese Academy of Agricultural Sciences

National Natural Science Foundation of China

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cche.10134

Reference42 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 C.;Journal of Agricultural & Food Chemistry,2003

2. Formation of flavour compounds in the Maillard reaction;Boekel M. A.;Biotechnology Advances,2006

3. Comparative effects of drought, salt, heavy metal and heat stresses on gamma‐aminobutryric acid levels of sesame (Sesamum indicum L.);Bor M.;Acta Physiologiae Plantarum,2009

4. Studies on popcorn aroma and flavor volatiles;Buttery R. G.;Journal of Agricultural & Food Chemistry,1997

5. Role of the solvent glycerol in the Maillard reaction of D‐fructose and L‐alanine;Cerny C.;Journal of Agricultural and Food Chemistry,2006

Cited by 23 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Composition of sesame hull oil and its effects on flavour and quality of sesame oil;International Journal of Food Science & Technology;2024-08-12

2. The interaction between lipid oxidation and the Maillard reaction model of lysine-glucose on aroma formation in fragrant sesame oil;Food Research International;2024-06

3. Dynamic changes in the sensory properties, composition and antioxidant activity of sesame residues and oil during the preparation of sesame oil by aqueous extraction;LWT;2024-05

4. Effect of Thermal Pretreatments on the Quality Attributes and Irradiation Markers of Sesame Oil Extracted from Sesame Seeds Without and with Gamma Irradiation;2024

5. Comparison of microwave and hot-air roasting on microstructure of sesame seed, aroma-active, hazardous components, and sensory perception of sesame oil;Food Chemistry: X;2023-12