Decreased quality and off-flavour compound accumulation of 3–10 kDa fraction of pine nut (Pinus koraiensis) peptide during storage

LWT

Volumn 84, Issue , 2017, Pages 23-33

  Lin, Songyi ^a   Yang, Ruiwen ^b   Cheng, Sheng ^a   Wang, Ke ^a   Qin, Lei ^a  

^a DALIAN POLYTECHNIC UNIVERSITY   (China)

^b JILIN UNIVERSITY   (China)

Author keywords

Esterification; Maillard reaction; Off flavour compound accumulation; Pine nut (Pinus koraiensis) peptide (PNP); SPME GC MS; Storage process

Indexed keywords

CHEMICAL REACTIONS; ESTERIFICATION; ESTERS; FLAVOR COMPOUNDS; GLYCOSYLATION; PARTICLE SIZE ANALYSIS; PEPTIDES; SURFACE STRUCTURE;

2-ETHYLHEXYL ACETATE; ANTI-OXIDANT ACTIVITIES; DPPH RADICAL SCAVENGING CAPACITIES; MAILLARD REACTION; OFF-FLAVOUR COMPOUND ACCUMULATION; PINE NUT (PINUS KORAIENSIS) PEPTIDE (PNP); SECONDARY STRUCTURES; SPME-GC-MS;

VOLATILE ORGANIC COMPOUNDS;

EID: 85019835686     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2017.05.032     Document Type: Article

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