Determination of Roasted Pistachio (Pistacia vera L.) Key Odorants by Headspace Solid-Phase Microextraction and Gas Chromatography−Olfactometry-Reference-Cited by-同舟云学术

Determination of Roasted Pistachio (Pistacia vera L.) Key Odorants by Headspace Solid-Phase Microextraction and Gas Chromatography−Olfactometry

Published:2011-02-17 Issue:6 Volume:59 Page:2518-2523
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Aceña Laura¹,Vera Luciano¹,Guasch Josep¹,Busto Olga¹,Mestres Montserrat¹

Affiliation:

1. Research Group of Analytical Chemistry of Wine and Food, Department of Analytical Chemistry and Organic Chemistry, Campus Sescelades, Facultat d’Enologia de Tarragona, Universitat Rovira i Virgili, 43007 Tarragona, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf104496u

Reference37 articles.

1. Chemical Composition of Selected Edible Nut Seeds

2. Tocopherols and total phenolics in 10 different nut types

3. Edible nuts and metabolic health

4. The Mediterranean Diet: A Combination of Beneficial Elements for Cardiovascular Disease

5. Elemental composition and chemical characteristics of five edible nuts (almond, Brazil, pecan, macadamia and walnut) consumed in Southern Africa

Cited by 28 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. The Characterization and Creation;Aroma and Flavor in Product Development: Characterization, Perception, and Application;2024

2. Effect of Frying and Roasting Processes on the Oxidative Stability of Sunflower Seeds (Helianthus annuus) under Normal and Accelerated Storage Conditions;Foods;2021-04-26

3. Chemical composition and oxidative stability of eleven pecan cultivars produced in southern Brazil;Food Research International;2020-10

4. The Effect of Plant Water Status on the Chemical Composition of Pistachio Nuts (Pistacia vera L. Cultivar Bianca);Agriculture;2020-05-13

5. Identification of functional compounds in baru (Dipteryx alata Vog.) nuts: Nutritional value, volatile and phenolic composition, antioxidant activity and antiproliferative effect;Food Research International;2020-05