Volatile Flavor Profile of Saskatchewan Grown Pulses as Affected by Different Thermal Processing Treatments

International Journal of Food Properties

Volumn 19, Issue 10, 2016, Pages 2251-2271

  Ma, Zhen ^a   Boye, Joyce I ^b   Azarnia, Sorayya ^b   Simpson, Benjamin K ^c  

^a SHAANXI NORMAL UNIVERSITY   (China)

^b FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^c MCGILL UNIVERSITY   (Canada)

Author keywords

Gas chromatography and mass spectrometry; Headspace solid phase microextraction; Saskatchewan grown pulses; Thermal processing; Volatile flavor

Indexed keywords

CHEMICAL COMPOUNDS; CHROMATOGRAPHY; DRUG PRODUCTS; EXTRACTION; FLAVORS; GAS CHROMATOGRAPHY; HEAT TREATMENT; MASS SPECTROMETRY; SPECTROMETRY; THERMAL PROCESSING (FOODS); VOLATILE ORGANIC COMPOUNDS;

GAS CHROMATOGRAPHY/MASS SPECTROMETRY; HEAD-SPACE SOLID-PHASE MICROEXTRACTION; PROCESSING CONDITION; PRODUCT DEVELOPERS; SASKATCHEWAN; VOLATILE COMPOUNDS; VOLATILE FLAVOR COMPOUNDS; VOLATILE PROFILE;

FLAVOR COMPOUNDS;

EID: 84974710200     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2015.1121494     Document Type: Article

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