Effects of roasting on taste-active compounds of Turkish hazelnut varieties (Corylus avellana L.)

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 15, 2010, Pages 8674-8679

  Alasalvar, Cesarettin ^a   Pelvan, Ebru ^a   Amarowicz, Ryszard ^b  

^a MATERIALS INSTITUTE   (Turkey)

^b INSTITUTE OF ANIMAL REPRODUCTION AND FOOD RESEARCH   (Poland)

Author keywords

condensed tannins; Natural hazelnuts; organic acids; phenolic acids; roasted hazelnuts; sugars; taste active components

Indexed keywords

CONDENSED TANNINS; NATURAL HAZELNUTS; PHENOLIC ACIDS; ROASTED HAZELNUTS; TASTE-ACTIVE COMPONENTS;

CALCINATION; GLUCOSE; PHENOLS; SUGAR (SUCROSE);

ORGANIC ACIDS;

PLANT EXTRACT;

ARTICLE; CHEMISTRY; EVALUATION; FOOD HANDLING; HAZELNUT; METHODOLOGY; TASTE; TURKEY (REPUBLIC);

CORYLUS; FOOD HANDLING; PLANT EXTRACTS; TASTE; TURKEY;

CORYLUS; CORYLUS AVELLANA; CORYLUS COLURNA;

EID: 77955699957     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf101039f     Document Type: Article

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