Identification of predominant aroma components of raw, dry roasted and oil roasted almonds

Food Chemistry

Volumn 217, Issue , 2017, Pages 244-253

  Erten, Edibe S ^a   Cadwallader, Keith R ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

Aroma extract dilution analysis (AEDA); Gas chromatography olfactometry (GCO); Solvent assisted flavor evaporation (SAFE)

Indexed keywords

CALCINATION; CHROMATOGRAPHY; EVAPORATION; FLAVOR COMPOUNDS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; SOLVENT EXTRACTION; VOLATILE ORGANIC COMPOUNDS;

2-ACETYL-1-PYRROLINE; AROMA EXTRACT DILUTION ANALYSIS; GAS CHROMATOGRAPHY-OLFACTOMETRY; MAILLARD REACTION; ODOR ACTIVITY VALUES; SOLVENT-ASSISTED FLAVOR EVAPORATIONS; VOLATILE COMPONENTS; VOLATILE COMPOUNDS;

ODORS;

2,3 PENTANEDIONE; 4 HYDROXY 2,5 DIMETHYL 3(2H)FURANONE; ACETIC ACID; FLAVORING AGENT; ISOVALERALDEHYDE; OIL; UNCLASSIFIED DRUG; VOLATILE AGENT; VOLATILE ORGANIC COMPOUND;

ALMOND; ANALYSIS; AROMA EXTRACT DILUTION ANALYSIS; ARTICLE; DRY ROASTED ALMOND; GAS CHROMATOGRAPHY; GLYCATION; LIPID OXIDATION; MASS FRAGMENTOGRAPHY; OIL ROASTED ALMOND; OLFACTOMETRY; RAW ROASTED ALMOND; SOLVENT EXTRACTION; CHEMISTRY; FOOD HANDLING; MASS SPECTROMETRY;

CHROMATOGRAPHY, GAS; FOOD HANDLING; MASS SPECTROMETRY; OLFACTOMETRY; PRUNUS DULCIS; VOLATILE ORGANIC COMPOUNDS;

EID: 84984629365     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.08.091     Document Type: Article

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