Key aroma compounds in roasted in-shell peanuts

Bioscience, Biotechnology and Biochemistry

Volumn 77, Issue 7, 2013, Pages 1467-1473

  Kaneko, Shu ^a   Sakai, Ririka ^a   Kumazawa, Kenji ^a   Usuki, Manabu ^a   Nishimura, Osamu ^a  

^a Flavor System and Technology Laboratory   (Japan)

Author keywords

2 methyl 3 furanthiol; Aroma extract dilution analysis; Peanut; Standard addition method

Indexed keywords

2-ACETYL-1-PYRROLINE; 2-METHYL-3-FURANTHIOL; AROMA EXTRACT DILUTION ANALYSIS; IN-SHELL PEANUTS; KEY AROMA COMPOUNDS; PEANUT; SENSORY ANALYSIS; STANDARD ADDITION METHOD;

CALCINATION; CHEMICAL ANALYSIS; FINITE DIFFERENCE METHOD; OILSEEDS;

ODORS;

EID: 84882757435     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.130112     Document Type: Article

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