메뉴 건너뛰기




Volumn 79, Issue 10, 2014, Pages C1895-C1906

Color and volatile analysis of peanuts roasted using oven and microwave technologies

Author keywords

Color; Oven and microwave roasting; Peanut; Volatile

Indexed keywords

CHEMISTRY; COLOR; COOKING; HEAT; MICROWAVE RADIATION; PEANUT; PROCEDURES;

EID: 84907948792     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12588     Document Type: Article
Times cited : (38)

References (59)
  • 1
    • 33845391176 scopus 로고    scopus 로고
    • Effect of moisture, sugar and tertiary butylhydroquinone on color, texture and microstructure of peanut paste
    • Abegaz EG, Kerr WL. 2006. Effect of moisture, sugar and tertiary butylhydroquinone on color, texture and microstructure of peanut paste. J Food Qual 29(6):643-57.
    • (2006) J Food Qual , vol.29 , Issue.6 , pp. 643-657
    • Abegaz, E.G.1    Kerr, W.L.2
  • 2
    • 79957928557 scopus 로고    scopus 로고
    • Volatile profile of cashews (Anacardiumoccidentale L.) from different geographical origins during roasting
    • C768-C744
    • Agila A, Barringer SA. 2011. Volatile profile of cashews (Anacardiumoccidentale L.) from different geographical origins during roasting. J Food Sci 76(5):C768-44.
    • (2011) J Food Sci , vol.76 , Issue.5
    • Agila, A.1    Barringer, S.A.2
  • 3
    • 84859985826 scopus 로고    scopus 로고
    • Effect of roasting conditions on color and volatile profile including HMF level in sweonds (Prunusdulcis)
    • Agila A, Barringer S. 2012. Effect of roasting conditions on color and volatile profile including HMF level in sweet almonds (Prunusdulcis). J Food Sci 77(4):C461-8.
    • (2012) J Food Sci , vol.77 , Issue.4 , pp. C461-C468
    • Agila, A.1    Barringer, S.2
  • 5
    • 0001533978 scopus 로고
    • Strecker degradation of leucine and valine in a lipidic model system
    • Arnoldi A, Arnoldi C, Baldi O, Griffin A. 1987. Strecker degradation of leucine and valine in a lipidic model system. J Agric Food Chem 35(6):1035-8.
    • (1987) J Agric Food Chem , vol.35 , Issue.6 , pp. 1035-1038
    • Arnoldi, A.1    Arnoldi, C.2    Baldi, O.3    Griffin, A.4
  • 8
    • 0002044642 scopus 로고
    • Effect of storage on roasted peanut quality
    • St. Angelo AJ, editor New York: American Chemical Society
    • Bett KL, Boylston TD. 1992. Effect of storage on roasted peanut quality. In: St. Angelo AJ, editor. Lipid oxidation in food. New York: American Chemical Society. p 322-43.
    • (1992) Lipid oxidation in food , pp. 322-343
    • Bett, K.L.1    Boylston, T.D.2
  • 9
    • 0001156823 scopus 로고
    • Flavor and oxidative stability of roasted high oleic acid peanuts
    • Braddock JC, Sims CA, O'Keefe SF. 1995. Flavor and oxidative stability of roasted high oleic acid peanuts. J Food Sci 60(3):489-93.
    • (1995) J Food Sci , vol.60 , Issue.3 , pp. 489-493
    • Braddock, J.C.1    Sims, C.A.2    O'Keefe, S.F.3
  • 10
    • 33748821209 scopus 로고
    • Comparison of carbonyl compounds in raw and roasted runner peanuts. I. Major qualitative and some quantitative differences
    • Brown DF, Senn VJ, Stanley JB, Dollear FG. 1972. Comparison of carbonyl compounds in raw and roasted runner peanuts. I. Major qualitative and some quantitative differences. J Agr Food Chem 20(3):700-6.
    • (1972) J Agr Food Chem , vol.20 , Issue.3 , pp. 700-706
    • Brown, D.F.1    Senn, V.J.2    Stanley, J.B.3    Dollear, F.G.4
  • 11
    • 1842481303 scopus 로고
    • Concentrations of some aliphatic aldehydes and ketones found in raw and roasted spanish and runner peanuts
    • Brown DF, Senn VJ, Dollear FG, Goldblatt LA. 1973. Concentrations of some aliphatic aldehydes and ketones found in raw and roasted spanish and runner peanuts. J Am Oil Chem Soc 50(1):16-20.
    • (1973) J Am Oil Chem Soc , vol.50 , Issue.1 , pp. 16-20
    • Brown, D.F.1    Senn, V.J.2    Dollear, F.G.3    Goldblatt, L.A.4
  • 12
    • 2042544987 scopus 로고
    • Correlation of volatile components of raw peanuts with flavor score
    • Brown ML, Wadsworth JI, Dupuy HP. 1977. Correlation of volatile components of raw peanuts with flavor score. Pean Sci 4(2):54-6.
    • (1977) Pean Sci , vol.4 , Issue.2 , pp. 54-56
    • Brown, M.L.1    Wadsworth, J.I.2    Dupuy, H.P.3
  • 13
    • 0000570237 scopus 로고
    • Instrumental and sensory characteristics of roasted peanut flavor volatiles
    • Teranishi R, Barrera-Benitez B, editors Washington, D.C.: American Chemical Society.
    • Buckholz Jr. LL, Daun HK. 1981. Instrumental and sensory characteristics of roasted peanut flavor volatiles. In: Teranishi R, Barrera-Benitez B, editors. Quality of selected fruits and vegetables of North America. Washington, D.C.: American Chemical Society. p 163-81.
    • (1981) Quality of selected fruits and vegetables of North America , pp. 163-181
    • Buckholz, L.L.1    Daun, H.K.2
  • 14
    • 84985206980 scopus 로고
    • Influence of roasting time on sensory attributes of fresh roasted peanuts
    • Buckholz Jr. LL, Daun H, Trout R. 1980. Influence of roasting time on sensory attributes of fresh roasted peanuts. J Food Sci 45(3):547-54.
    • (1980) J Food Sci , vol.45 , Issue.3 , pp. 547-554
    • Buckholz, L.L.1    Daun, H.2    Trout, R.3
  • 15
    • 58149339937 scopus 로고    scopus 로고
    • Comparison of the key aroma compounds organically grown, raw West-African peanuts (Arachishypogaea) and in ground, pan-roasted meal produced thereof
    • Chetschik I, Granvogl M, Schieberle P. 2008. Comparison of the key aroma compounds organically grown, raw West-African peanuts (Arachishypogaea) and in ground, pan-roasted meal produced thereof. J Agric Food Chem 56(21):10237-43.
    • (2008) J Agric Food Chem , vol.56 , Issue.21 , pp. 10237-10243
    • Chetschik, I.1    Granvogl, M.2    Schieberle, P.3
  • 16
    • 0001342427 scopus 로고
    • Variation of flavor-related characteristics of peanuts during roasting as affected by initial moisture contents
    • Chiou RYY, Chang YS, Tsai TT, Ho S. 1991. Variation of flavor-related characteristics of peanuts during roasting as affected by initial moisture contents. J Agric Food Chem 39(6):1155-8.
    • (1991) J Agric Food Chem , vol.39 , Issue.6 , pp. 1155-1158
    • Chiou, R.Y.Y.1    Chang, Y.S.2    Tsai, T.T.3    Ho, S.4
  • 17
    • 0009018531 scopus 로고
    • Characteristics of heat-treated aqueous extracts of peanuts and cashews
    • Coleman WM III, White JL Jr., Perfetti TA. 1994. Characteristics of heat-treated aqueous extracts of peanuts and cashews. J Agric Food Chem 42(1):190-4.
    • (1994) J Agric Food Chem , vol.42 , Issue.1 , pp. 190-194
    • Coleman, W.M.1    White, J.L.2    Perfetti, T.A.3
  • 18
    • 0033362143 scopus 로고    scopus 로고
    • Fuzzy control system for peanut roasting
    • Davidson VJ, Brown RB, Landman JJ. 1999. Fuzzy control system for peanut roasting. J Food Eng 41(3-4):141-6.
    • (1999) J Food Eng , vol.41 , Issue.3-4 , pp. 141-146
    • Davidson, V.J.1    Brown, R.B.2    Landman, J.J.3
  • 21
    • 0001831728 scopus 로고
    • Chemistry of autoxidation: mechanism, products and flavor significance
    • Min DB, Smouse TH, editors Urbana, IL: American Oil Chemists' Society.
    • Frankel EN. 1985. Chemistry of autoxidation: mechanism, products and flavor significance. In: Min DB, Smouse TH, editors. Flavor chemistry of fats and oils. Urbana, IL: American Oil Chemists' Society. p 1-37.
    • (1985) Flavor chemistry of fats and oils , pp. 1-37
    • Frankel, E.N.1
  • 22
    • 84862693353 scopus 로고    scopus 로고
    • Dielectric properties of ground almond shells in the development of radio frequency and microwave pasteurization
    • Gao M, Tang J, Johnson JA, Wang S. 2012. Dielectric properties of ground almond shells in the development of radio frequency and microwave pasteurization. J Food Eng 112(4):282-7.
    • (2012) J Food Eng , vol.112 , Issue.4 , pp. 282-287
    • Gao, M.1    Tang, J.2    Johnson, J.A.3    Wang, S.4
  • 23
    • 72449192681 scopus 로고    scopus 로고
    • Rapid detection and differentiation of Alicyclobacillus species in fruit juice using hydrophobic grid membranes and attenuated total reflectance infrared microspectroscopy
    • Grasso EM, Yousef AE, Castellvi SDL, Rodriguez-Saona LE. 2009. Rapid detection and differentiation of Alicyclobacillus species in fruit juice using hydrophobic grid membranes and attenuated total reflectance infrared microspectroscopy. J Agric Food Chem 57(22):10670-4.
    • (2009) J Agric Food Chem , vol.57 , Issue.22 , pp. 10670-10674
    • Grasso, E.M.1    Yousef, A.E.2    Castellvi, S.D.L.3    Rodriguez-Saona, L.E.4
  • 24
    • 0036287560 scopus 로고    scopus 로고
    • Predicting consumer acceptance ratings of cracker-coated and roasted peanuts from descriptive analysis and hexanal measurements
    • Grosso NR, Resurreccion AVA. 2002. Predicting consumer acceptance ratings of cracker-coated and roasted peanuts from descriptive analysis and hexanal measurements. J Food Sci 67(4):1530-7.
    • (2002) J Food Sci , vol.67 , Issue.4 , pp. 1530-1537
    • Grosso, N.R.1    Resurreccion, A.V.A.2
  • 25
    • 84905654898 scopus 로고    scopus 로고
    • Analysis of volatile sulfur compounds in Swiss cheese using selected ion flow tube mass spectrometry (SIFT-MS)
    • Qian MC, Fan X, Mahattanatawee K, editors Washington, D.C.: American Chemical Society.
    • Harper WJ, Kocaoglu-Vurma NA, Wick C, Elekes K, Langford V. 2011. Analysis of volatile sulfur compounds in Swiss cheese using selected ion flow tube mass spectrometry (SIFT-MS). In: Qian MC, Fan X, Mahattanatawee K, editors. Volatile sulfur compounds in food. Washington, D.C.: American Chemical Society. p 153-81.
    • (2011) Volatile sulfur compounds in food , pp. 153-181
    • Harper, W.J.1    Kocaoglu-Vurma, N.A.2    Wick, C.3    Elekes, K.4    Langford, V.5
  • 26
    • 79952099018 scopus 로고    scopus 로고
    • Monitoring of cocoa volatiles produced during roasting by selected ion flow tube-mass spectrometry (SIFT-MS)
    • Huang Y, Barringer SA. 2011. Monitoring of cocoa volatiles produced during roasting by selected ion flow tube-mass spectrometry (SIFT-MS). J Food Sci 76(2):C279-86.
    • (2011) J Food Sci , vol.76 , Issue.2 , pp. C279-C286
    • Huang, Y.1    Barringer, S.A.2
  • 27
    • 0012946710 scopus 로고    scopus 로고
    • Roasted peanut flavor and related compositional characteristics of peanut kernels of spring and fall crops grown in Taiwan
    • Ku KL, Lee RS, Young CT, Chiou RYY. 1998. Roasted peanut flavor and related compositional characteristics of peanut kernels of spring and fall crops grown in Taiwan. J Agric Food Chem 46(8)3220-4.
    • (1998) J Agric Food Chem , vol.46 , Issue.8 , pp. 3220-3224
    • Ku, K.L.1    Lee, R.S.2    Young, C.T.3    Chiou, R.Y.Y.4
  • 28
    • 0000997740 scopus 로고    scopus 로고
    • Analysis of volatile flavor components in roasted peanuts using supercritical fluid extraction and gas chromatography-mass spectrometry
    • Leunissen M, Davidson VJ, Kakuda Y. 1996. Analysis of volatile flavor components in roasted peanuts using supercritical fluid extraction and gas chromatography-mass spectrometry. J Agric Food Chem 44(9):2694-9.
    • (1996) J Agric Food Chem , vol.44 , Issue.9 , pp. 2694-2699
    • Leunissen, M.1    Davidson, V.J.2    Kakuda, Y.3
  • 30
    • 33947335124 scopus 로고
    • Flavor components of roasted peanuts. Some low molecular weight pyrazines and a pyrrole
    • Mason ME, Johnson B, Hamming M. 1966. Flavor components of roasted peanuts. Some low molecular weight pyrazines and a pyrrole. J Agric Food Chem 14(5):454-60.
    • (1966) J Agric Food Chem , vol.14 , Issue.5 , pp. 454-460
    • Mason, M.E.1    Johnson, B.2    Hamming, M.3
  • 31
    • 33947335899 scopus 로고
    • Volatile components of roasted peanuts. The major monocarbonyls and some noncarbonyl components
    • Mason ME, Johnson B, Hamming MC. 1967. Volatile components of roasted peanuts. The major monocarbonyls and some noncarbonyl components. J Agric Food Chem 15(1):66-73.
    • (1967) J Agric Food Chem , vol.15 , Issue.1 , pp. 66-73
    • Mason, M.E.1    Johnson, B.2    Hamming, M.C.3
  • 33
    • 0002328952 scopus 로고    scopus 로고
    • A comparative study of potent odorants in peanut, hazelnut, and pumpkin seed oils on the basis of aroma extract dilution analysis (AEDA) and gas chromatography-olfactometry of headspace samples (GCOH)
    • Matsui T, Guth H, Grosch W. 1998. A comparative study of potent odorants in peanut, hazelnut, and pumpkin seed oils on the basis of aroma extract dilution analysis (AEDA) and gas chromatography-olfactometry of headspace samples (GCOH). Eur J Lipid Sci Technol 100(2):51-6.
    • (1998) Eur J Lipid Sci Technol , vol.100 , Issue.2 , pp. 51-56
    • Matsui, T.1    Guth, H.2    Grosch, W.3
  • 34
    • 63849268733 scopus 로고    scopus 로고
    • Effect of gamma irradiation on the physic-chemical and sensory properties of raw shelled peanuts (Arachishypogaea L.) and pistachio nuts (Pistaciavera L.)
    • Mexis SF, Kontominas MG. 2009. Effect of gamma irradiation on the physic-chemical and sensory properties of raw shelled peanuts (Arachishypogaea L.) and pistachio nuts (Pistaciavera L.). J Sci Food Agri 89(5):867-75.
    • (2009) J Sci Food Agri , vol.89 , Issue.5 , pp. 867-875
    • Mexis, S.F.1    Kontominas, M.G.2
  • 35
    • 84886021238 scopus 로고    scopus 로고
    • Understanding peanut flavor: a current review
    • Hui YH, editor Hoboken, NJ: John Wiley & Sons, Inc.
    • Neta ER, Sanders T, Drake MA. 2010. Understanding peanut flavor: a current review. In: Hui YH, editor. Handbook of fruit and vegetable flavors. Hoboken, NJ: John Wiley & Sons, Inc. p 985-1022.
    • (2010) Handbook of fruit and vegetable flavors , pp. 985-1022
    • Neta, E.R.1    Sanders, T.2    Drake, M.A.3
  • 36
    • 0024377668 scopus 로고
    • Nutritional and toxicological aspects of the Maillard browning reaction in foods
    • O'Brien J, Morrissey PA, Ames JM. 1989. Nutritional and toxicological aspects of the Maillard browning reaction in foods. Crit Rev Food Sci 28(3):211-48.
    • (1989) Crit Rev Food Sci , vol.28 , Issue.3 , pp. 211-248
    • O'Brien, J.1    Morrissey, P.A.2    Ames, J.M.3
  • 37
    • 0001327986 scopus 로고
    • Comparison of peanut butter color determination by CIELAB L* a*b*and hunter color-difference methods and the relationships of roasted peanut color to roasted peanut flavor response
    • Pattee HE, Giesbrecht FG, Young CT. 1991. Comparison of peanut butter color determination by CIELAB L* a*b*and hunter color-difference methods and the relationships of roasted peanut color to roasted peanut flavor response. J Agric Food Chem 39(3):519-23.
    • (1991) J Agric Food Chem , vol.39 , Issue.3 , pp. 519-523
    • Pattee, H.E.1    Giesbrecht, F.G.2    Young, C.T.3
  • 38
    • 0003643861 scopus 로고
    • Peanut quality: its relationship to volatile compounds-a review
    • Teranishi R, Barrera-Benitez B, editors Washington, D.C.: American Chemical Society.
    • Pattee HE, Singleton JA. 1981. Peanut quality: its relationship to volatile compounds-a review. In: Teranishi R, Barrera-Benitez B, editors. Quality of selected fruits and vegetables of North America. Washington, D.C.: American Chemical Society. p 147-61.
    • (1981) Quality of selected fruits and vegetables of North America , pp. 147-161
    • Pattee, H.E.1    Singleton, J.A.2
  • 39
    • 84989996116 scopus 로고
    • Volatile components of raw peanuts: analysis by gas-liquid chromatography and mass spectrometry
    • Pattee HE, Singleton JA, Cobb WY. 1969. Volatile components of raw peanuts: analysis by gas-liquid chromatography and mass spectrometry. J Food Sci 34(6):625-7.
    • (1969) J Food Sci , vol.34 , Issue.6 , pp. 625-627
    • Pattee, H.E.1    Singleton, J.A.2    Cobb, W.Y.3
  • 40
    • 1542566067 scopus 로고
    • Changes in the volatile profile of peanuts and their relationship to enzyme activity levels during maturation
    • Pattee HE, Singleton JA, Johns EB, Mullin BC. 1970. Changes in the volatile profile of peanuts and their relationship to enzyme activity levels during maturation. J Agr Food Chem 18(3):353-6.
    • (1970) J Agr Food Chem , vol.18 , Issue.3 , pp. 353-356
    • Pattee, H.E.1    Singleton, J.A.2    Johns, E.B.3    Mullin, B.C.4
  • 41
    • 0036058914 scopus 로고    scopus 로고
    • Storage water activity flavor fade in high and normal oleic acid peanuts
    • Reed KA, Sims CA, Gorbet DW, O'Keefe SF. 2002. Storage water activity flavor fade in high and normal oleic acid peanuts. Food Res Int 35(8):769-74.
    • (2002) Food Res Int , vol.35 , Issue.8 , pp. 769-774
    • Reed, K.A.1    Sims, C.A.2    Gorbet, D.W.3    O'Keefe, S.F.4
  • 42
    • 84987350874 scopus 로고
    • Volatile components of roasted peanuts: comparative analysis of the basic fraction
    • Shu CK, Waller GR. 1971. Volatile components of roasted peanuts: comparative analysis of the basic fraction. J Food Sci 36(4):579-83.
    • (1971) J Food Sci , vol.36 , Issue.4 , pp. 579-583
    • Shu, C.K.1    Waller, G.R.2
  • 43
    • 84985200143 scopus 로고
    • Peanut moisture/size, relation to freeze damage and effect of drying temperature on volatiles
    • Singleton JA, Pattee HE. 1991. Peanut moisture/size, relation to freeze damage and effect of drying temperature on volatiles. J Food Sci 56(2):579-81.
    • (1991) J Food Sci , vol.56 , Issue.2 , pp. 579-581
    • Singleton, J.A.1    Pattee, H.E.2
  • 44
    • 0037281161 scopus 로고    scopus 로고
    • Dielectric properties of vegetables and fruits as a function of temperature, ash, and moisture content
    • Sipahioglu O, Barringer SA. 2003. Dielectric properties of vegetables and fruits as a function of temperature, ash, and moisture content. J Food Sci 68(1):234-9.
    • (2003) J Food Sci , vol.68 , Issue.1 , pp. 234-239
    • Sipahioglu, O.1    Barringer, S.A.2
  • 45
    • 84905454962 scopus 로고    scopus 로고
    • Comparison of peanut roasting using oven and microwave technologies on the inactivation of heat-resistant Salmonella surrogate Enterococcus faecium, and development of color, flavor, and lipid oxidation
    • Smith AL, Perry JJ, Marshall JA, Yousef AE, Barringer SA. Comparison of peanut roasting using oven and microwave technologies on the inactivation of heat-resistant Salmonella surrogate Enterococcus faecium, and development of color, flavor, and lipid oxidation. J Food Sci 79(8): S1584-94.
    • J Food Sci , vol.79 , Issue.8 , pp. S1584-S1594
    • Smith, A.L.1    Perry, J.J.2    Marshall, J.A.3    Yousef, A.E.4    Barringer, S.A.5
  • 46
    • 17444399677 scopus 로고    scopus 로고
    • Selected ion flow tube mass spectrometry (SIFT-MS) for on-line trace gas analysis
    • Smith D, Spanel P. 2005. Selected ion flow tube mass spectrometry (SIFT-MS) for on-line trace gas analysis. Mass Spectrom Rev 24(5):661-700.
    • (2005) Mass Spectrom Rev , vol.24 , Issue.5 , pp. 661-700
    • Smith, D.1    Spanel, P.2
  • 47
    • 0344233246 scopus 로고    scopus 로고
    • Analysis of ketones by selected ion flow tube mass spectrometry
    • Smith D, Wang T, Spanel P. 2003. Analysis of ketones by selected ion flow tube mass spectrometry. Rapid Commun Mass Spectrom 17(23):2655-60.
    • (2003) Rapid Commun Mass Spectrom , vol.17 , Issue.23 , pp. 2655-2660
    • Smith, D.1    Wang, T.2    Spanel, P.3
  • 48
    • 0013436705 scopus 로고    scopus 로고
    • Evaluation of analytical methods for optimizing peanut roasting for snack foods
    • Smyth DA, Macku C, Holloway OE, Deming DM, Slade L, Levine H. 1998. Evaluation of analytical methods for optimizing peanut roasting for snack foods. Peanut Sci 25(2):70-6.
    • (1998) Peanut Sci , vol.25 , Issue.2 , pp. 70-76
    • Smyth, D.A.1    Macku, C.2    Holloway, O.E.3    Deming, D.M.4    Slade, L.5    Levine, H.6
  • 50
    • 0000014683 scopus 로고    scopus 로고
    • + with a series of volatile carboxylic acids and esters
    • + with a series of volatile carboxylic acids and esters. Int J Mass Spectrom 172(1):137-47.
    • (1998) Int J Mass Spectrom , vol.172 , Issue.1 , pp. 137-147
    • Spanel, P.1    Smith, D.2
  • 52
    • 0036472731 scopus 로고    scopus 로고
    • + with saturated and unsaturated aldehydes and subsequent hydration of the products
    • + with saturated and unsaturated aldehydes and subsequent hydration of the products. Int J Mass Spectrom 213(2-3):163-76.
    • (2002) Int J Mass Spectrom , vol.213 , Issue.2-3 , pp. 163-176
    • Spanel, P.1    Van Doren, J.M.2    Smith, D.3
  • 53
    • 84867645547 scopus 로고    scopus 로고
    • Christchurch, New Zealand: Syft Technologies Inc.
    • Syft Technologies, Inc. 2011. Kinetics library database. Christchurch, New Zealand: Syft Technologies Inc.
    • (2011) Kinetics library database
  • 54
    • 84967177495 scopus 로고
    • Defining roasted peanut flavor quality. Part 1. Correlation of GC volatiles with roast color as an estimate of quality
    • Charalambous G, editor The Netherlands: Elsevier Science Publishers B.V.
    • Vercellotti JR, Crippen KL, Lovengren NV, Sanders TH. 1992. Defining roasted peanut flavor quality. Part 1. Correlation of GC volatiles with roast color as an estimate of quality. In: Charalambous G, editor. Food science and human nutrition. The Netherlands: Elsevier Science Publishers B.V. p 183-209.
    • (1992) Food science and human nutrition , pp. 183-209
    • Vercellotti, J.R.1    Crippen, K.L.2    Lovengren, N.V.3    Sanders, T.H.4
  • 56
    • 5344277510 scopus 로고    scopus 로고
    • •+ ions with several N- and O-containing heterocyclic compounds in support of SIFT-MS
    • •+ ions with several N- and O-containing heterocyclic compounds in support of SIFT-MS. Int J Mass Spectrom 237(2-3):167-74.
    • (2004) Int J Mass Spectrom , vol.237 , Issue.2-3 , pp. 167-174
    • Wang, T.1    Spanel, P.2    Smith, D.3
  • 57
    • 0001426402 scopus 로고    scopus 로고
    • 'Flavor-fade' and off-flavors in ground roasted peanuts as related to selected pyrazines and aldehydes
    • Warner KJH, Dimick PS, Ziegler GR, Mumma RO, Hollender R. 1996. 'Flavor-fade' and off-flavors in ground roasted peanuts as related to selected pyrazines and aldehydes. J Food Sci 61(2):469-72.
    • (1996) J Food Sci , vol.61 , Issue.2 , pp. 469-472
    • Warner, K.J.H.1    Dimick, P.S.2    Ziegler, G.R.3    Mumma, R.O.4    Hollender, R.5
  • 59
    • 84987288557 scopus 로고
    • A method for the rapid analysis of headspace volatiles of raw and roasted peanuts
    • Young CT, Hovis AR. 1990. A method for the rapid analysis of headspace volatiles of raw and roasted peanuts. J Food Sci 55(1):279-80.
    • (1990) J Food Sci , vol.55 , Issue.1 , pp. 279-280
    • Young, C.T.1    Hovis, A.R.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.