Precursors and Formation Pathways of Trimethylamine in the Processing of Fragrant Rapeseed Oils
Author:
Affiliation:
1. College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China
2. Wilmar (Shanghai) Biotechnology Research and Development Center Co., Ltd., Pudong New District, Shanghai 200137, China
Funder
Henan University of Technology
Wilmar Biotechnology Research and Development Center Co., Ltd
Publisher
American Chemical Society (ACS)
Subject
Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.3c00339
Reference27 articles.
1. Flavor of rapeseed oil: An overview of odorants, analytical techniques, and impact of treatment
2. Physicochemical properties and health risk assessment of polycyclic aromatic hydrocarbons of fragrant rapeseed oils in China
3. Characterization of the Aroma-Active Compounds in Commercial Fragrant Rapeseed Oils via Monolithic Material Sorptive Extraction
4. Roasting treatments affect physicochemical, aroma and nutritional quality of strong fragrant rapeseed oil
5. Odor Threshold Determinations of 53 Odorant Chemicals
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