Volatile flavour compounds of cooked acha (Digitaria exilis Stapf)

Food Chemistry

Volumn 75, Issue 3, 2001, Pages 333-337

  Lasekan, O O ^a   Feijao Teixeira, J P ^b   Salva, T J G ^b  

^a FEDERAL UNIVERSITY OF AGRICULTURE   (Nigeria)

^b INSTITUTO AGRONÔMICO   (Brazil)

Author keywords

Cooked acha; GC MS; GC sniffing; Volatiles

Indexed keywords

1,4 CYCLOHEXADIENE; 2 ACETYLPYRROLINE; 2 METHYLPYRAZINE; 2 PENTYLFURAN; 2,5 DIMETHYLPYRAZINE; 2,6 DIMETHYLPYRAZINE; 3 CYCLOHEXEN 1 OL; 4 VINYLGUAIACOL; BENZALDEHYDE; BENZYL ALCOHOL; DECANAL; ETHYL BENZOATE; HEXAN 2 ONE; HEXANAL; HEXANOL; LIMONENE; NONANAL; PENTANAL; TETRADECAMETHYLHEPTASILOXANE; TOLUENE; TRISILOXANE; UNCLASSIFIED DRUG; VOLATILE AGENT; XYLENE;

ARTICLE; CEREAL; COOKING; FLAVOR; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; PROBABILITY;

EID: 0034761374     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(01)00210-2     Document Type: Article

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