Volatile profiles of rapeseed oil flavored with basil, oregano, and thyme as a function of flavoring conditions

JAOCS, Journal of the American Oil Chemists' Society

Volumn 88, Issue 2, 2011, Pages 201-212

  Adams, An ^a   Kruma, Zanda ^b   Verhé, Roland ^a   De Kimpe, Norbert ^a   Kreicbergs, Viesturs ^b  

^a GHENT UNIVERSITY   (Belgium)

^b LATVIA UNIVERSITY OF AGRICULTURE   (Latvia)

Author keywords

Aroma; Basil; Flavored oil; Flavoring conditions; Oregano; Rapeseed oil; Thyme

Indexed keywords

AROMA; BASIL; FLAVORED OIL; FLAVORING CONDITIONS; OREGANO; RAPESEED OIL; THYME;

EXTRACTION; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; OLEFINS; PHENOLS; VEGETABLE OILS;

FLAVOR COMPOUNDS;

BRASSICA NAPUS; OCIMUM; ORIGANUM; THYMUS VULGARIS;

EID: 79951895195     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-010-1661-3     Document Type: Article

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