Relationship of Glucosinolate Thermal Degradation and Roasted Rapeseed Oil Volatile Odor-Reference-Cited by-同舟云学术

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Relationship of Glucosinolate Thermal Degradation and Roasted Rapeseed Oil Volatile Odor

Published:2019-09-25 Issue:40 Volume:67 Page:11187-11197
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Mao Xiaohui¹,Zhao Xingzhong²,Huyan Zongyao¹,Liu Tingting¹,Yu Xiuzhu¹^ORCID

Affiliation:

1. College of Food Science and Engineering, Northwest A&F University, 22 Xinong Road, Yangling, Shaanxi 712100, People’s Republic of China

2. Hybrid Rape Research Center of Shaanxi Province, 6 West Gaogangqu Road, Yangling, Shaanxi 712100, People’s Republic of China

Funder

Shaanxi Province

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b04952

Reference44 articles.

1. Associations of Volatile Compounds with Sensory Aroma and Flavor: The Complex Nature of Flavor

2. Changes in volatiles of palm kernel oil before and after kernel roasting

3. Changes in volatile compounds of palm sap (Arenga pinnata) during the heating process for production of palm sugar

4. Distribution of glucosinolate and pungent odors in rapeseed oils from raw and microwaved seeds

5. Changes in Volatile Compounds of Peanut Oil during the Roasting Process for Production of Aromatic Roasted Peanut Oil

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