Analysis of volatile flavour compounds and acrylamide in roasted Malaysian tropical almond (Terminalia catappa) nuts using supercritical fluid extraction

Food and Chemical Toxicology

Volumn 48, Issue 8-9, 2010, Pages 2212-2216

  Lasekan, Ola ^a   Abbas, Kassim ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Acrylamide; Roasting; SFE; Tropical almond nut; Volatile compounds

Indexed keywords

ACRYLAMIDE; ALCOHOL DERIVATIVE; ALDEHYDE DERIVATIVE; ESTER DERIVATIVE; FLAVORING AGENT; FURAN DERIVATIVE; HYDROCARBON; KETONE DERIVATIVE; PYRAZINE DERIVATIVE; VOLATILE AGENT; ACRYLAMIDE DERIVATIVE; DYES, REAGENTS, INDICATORS, MARKERS AND BUFFERS; VOLATILE ORGANIC COMPOUND;

ALMOND; ANALYTIC METHOD; ARTICLE; CALIBRATION; CONTROLLED STUDY; COOKING; GAS CHROMATOGRAPHY; HIGH TEMPERATURE; LIQUID CHROMATOGRAPHY; MALAYSIA; MASS SPECTROMETRY; OLFACTOMETRY; QUANTITATIVE ANALYSIS; SUPERCRITICAL FLUID EXTRACTION; SYNTHESIS; CHEMISTRY; DRUG EFFECTS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS FRAGMENTOGRAPHY; ODOR; PRUNUS; REPRODUCIBILITY; STANDARD; SUPERCRITICAL FLUID CHROMATOGRAPHY; TASTE;

ACRYLAMIDES; CALIBRATION; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CHROMATOGRAPHY, SUPERCRITICAL FLUID; COOKERY; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; INDICATORS AND REAGENTS; MALAYSIA; PRUNUS; REFERENCE STANDARDS; REPRODUCIBILITY OF RESULTS; SMELL; TASTE; VOLATILE ORGANIC COMPOUNDS; COOKING;

PRUNUS DULCIS; TERMINALIA CATAPPA;

EID: 77955055056     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fct.2010.05.050     Document Type: Article

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