Changes in the key odorants of Italian hazelnuts (Coryllus avellana L. Var. Tonda Romana) induced by roasting

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 10, 2010, Pages 6351-6359

  Burdack Freitag, Andrea ^a   Schieberle, Peter ^a  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

2 thenylthiol; 3,5,5 trimethyl 2(5H) furanone; 5 methyl 4 heptanone; Filberts; Hazelnut aroma

Indexed keywords

5 METHYLHEPT 2 EN 4 ONE; 5-METHYLHEPT-2-EN-4-ONE; FURAN DERIVATIVE; HEPTANE; VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; GAS CHROMATOGRAPHY; HAZELNUT; HEAT; HUMAN; MASS SPECTROMETRY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; NUT; ODOR; ANALYSIS;

CHROMATOGRAPHY, GAS; CORYLUS; FURANS; HEPTANES; HOT TEMPERATURE; HUMANS; MAGNETIC RESONANCE SPECTROSCOPY; MASS SPECTROMETRY; NUTS; ODORS; SMELL; VOLATILE ORGANIC COMPOUNDS;

CORYLUS;

EID: 77952593443     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf100692k     Document Type: Article

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