Volatiles and flavor of five Turkish Hazelnut varieties as evaluated by descriptive sensory analysis, electronic nose, and dynamic headspace analysis/gas chromatography-mass spectrometry

Journal of Food Science

Volumn 69, Issue 3, 2004, Pages

  Alasalvar, C ^a   Odabasi, A Z ^b   Demir, N ^b   Balaban, M O ^b   Shahidi, F ^c   Cadwallader, K R ^d  

^a UNIVERSITY OF LINCOLN   (United Kingdom)

^b UNIVERSITY OF FLORIDA   (United States)

^c MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

^d UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

Descriptive sensory analysis; Electronic nose; Flavor attributes; Hazelnut varieties; Volatiles

Indexed keywords

CORYLUS; CORYLUS COLURNA;

EID: 1942505831     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.tb13382.x     Document Type: Article

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