Flavour of natural and roasted Turkish hazelnut varieties (Corylus avellana L.) by descriptive sensory analysis, electronic nose and chemometrics

International Journal of Food Science and Technology

Volumn 47, Issue 1, 2012, Pages 122-131

  Alasalvar, Cesarettin ^a   Pelvan, Ebru ^a   Bahar, Banu ^a   Korel, Figen ^b   Ölmez, Hülya ^a  

^a MATERIALS INSTITUTE   (Turkey)

^b IZMIR INSTITUTE OF TECHNOLOGY   (Turkey)

Author keywords

Chemometrics; Descriptive sensory analysis; Electronic nose; Flavour; Flavour attributes; Natural hazelnuts; Roasted hazelnuts

Indexed keywords

CHEMOMETRICS; DESCRIPTIVE SENSORY ANALYSIS; ELECTRONIC NOSE; NATURAL HAZELNUTS; ROASTED HAZELNUTS;

ARTIFICIAL ORGANS; CALCINATION; CLUSTER ANALYSIS; FLAVORS; QUALITY CONTROL;

PRINCIPAL COMPONENT ANALYSIS;

CORYLUS; CORYLUS AVELLANA; CORYLUS COLURNA;

EID: 83555179087     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02817.x     Document Type: Article

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