Influence of storage on volatile profiles in roasted almonds (prunus dulcis)

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 46, 2014, Pages 11236-11245

  Lee, Jihyun ^a   Xiao, Lu ^a   Zhang, Gong ^a   Ebeler, Susan E ^a   Mitchell, Alyson E ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

almonds; GC MS; headspace solid phase microextraction; HS SPME; oxidation; Prunus dulcis; roast; storage; volatiles

Indexed keywords

CALCINATION; DRUG PRODUCTS; ENERGY STORAGE; EXTRACTION; FOOD PRODUCTS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; OXIDATION;

ALMONDS; GC-MS; HEAD-SPACE SOLID-PHASE MICROEXTRACTION; HS-SPME; PRUNUS DULCIS; ROAST; VOLATILES;

FOOD STORAGE;

PRUNUS DULCIS;

PLANT EXTRACT; VOLATILE ORGANIC COMPOUND;

CHEMISTRY; COOKING; FOOD STORAGE; ISOLATION AND PURIFICATION; MASS FRAGMENTOGRAPHY; PRUNUS; SOLID PHASE MICROEXTRACTION;

COOKING; FOOD STORAGE; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; PLANT EXTRACTS; PRUNUS; SOLID PHASE MICROEXTRACTION; VOLATILE ORGANIC COMPOUNDS;

EID: 84913569044     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf503817g     Document Type: Article

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