Characterization of volatile compounds contributing to naturally occurring fruity fermented flavor in peanuts

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 17, 2008, Pages 8096-8102

  Greene, Jeffrey L ^a,b   Sanders, Timothy H ^a   Drake, Mary Anne ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

^b Kraft General Foods   (United States)

Author keywords

Fruity fermented; GC O; Instrumental analysis; Off flavor; Peanuts; Sensory analysis

Indexed keywords

ARTICLE; CHEMISTRY; FERMENTATION; FRUIT; HUMAN; MASS FRAGMENTOGRAPHY; ODOR; PEANUT; PLANT SEED; TASTE; VOLATILIZATION;

ARACHIS HYPOGAEA; FERMENTATION; FRUIT; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; ODORS; SEEDS; TASTE; VOLATILIZATION;

ARACHIS HYPOGAEA;

EID: 52649157022     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf800450k     Document Type: Article

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