Characterization of aroma active compounds of cumin (Cuminum cyminum L.) by GC-MS, E-Nose, and sensory techniques

International Journal of Food Properties

Volumn 16, Issue 5, 2013, Pages 1048-1058

  Ravi, Ramasamy ^a   Prakash, Maya ^a   Bhat, Kodangala Keshava ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Cumin oil; Electronic nose; GC MS; PCA; Sensory profile

Indexed keywords

CUMIN OIL; ELECTRONIC NOSE; GC-MS; PCA; SENSORY PROFILES;

FRAGRANCES; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; MONOTERPENES; OILS AND FATS; PRINCIPAL COMPONENT ANALYSIS;

ESSENTIAL OILS;

CUMINUM CYMINUM; MENTHA;

EID: 84876153457     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2011.576356     Document Type: Article

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