Volatile Profile of Cashews (Anacardium occidentale L.) from Different Geographical Origins during Roasting

Journal of Food Science

Volumn 76, Issue 5, 2011, Pages

  Agila, Amal ^a   Barringer, Sheryl Ann ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

Maillard reaction; Optimum roasting time; Selected ion flow tube mass spectrometry; Volatile compounds

Indexed keywords

ACETALDEHYDE; ALDEHYDE; FURAN; FURAN DERIVATIVE; ISOBUTYRALDEHYDE; N HEXANAL; N-HEXANAL; VOLATILE ORGANIC COMPOUND;

ANACARDIUM; ARTICLE; BRAZIL; CHEMISTRY; COLOR; FOOD HANDLING; GLYCATION; INDIA; MASS SPECTROMETRY; METHODOLOGY; STANDARD; VIET NAM;

ACETALDEHYDE; ALDEHYDES; ANACARDIUM; BRAZIL; COLOR; FOOD HANDLING; FURANS; INDIA; MAILLARD REACTION; MASS SPECTROMETRY; VIETNAM; VOLATILE ORGANIC COMPOUNDS;

ANACARDIUM OCCIDENTALE;

EID: 79957928557     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02180.x     Document Type: Article

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