Quantitative Comparison of Volatile Flavor Compounds in Deep-Roasted and Light-Roasted Sesame Seed Oil

Journal of Agricultural and Food Chemistry

Volumn 45, Issue 8, 1997, Pages 3193-3196

  Shimoda, Mitsuya ^a   Nakada, Yuji ^b   Nakashima, Masatosi ^a   Osajima, Yutaka ^a  

^a KYUSHU UNIVERSITY   (Japan)

^b AJINOMOTO CO INC   (Japan)

Author keywords

Flavor compounds; Roasting; Seasame seed oil; Volatiles

Indexed keywords

SESAMUM INDICUM;

EID: 0008975021     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf970172o     Document Type: Article

References (13)

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