HS-SPME-GC-MS/olfactometry combined with chemometrics to assess the impact of germination on flavor attributes of chickpea, lentil, and yellow pea flours

Food Chemistry

Volumn 280, Issue , 2019, Pages 83-95

  Xu, Minwei ^a   Jin, Zhao ^a   Lan, Yang ^a   Rao, Jiajia ^a   Chen, Bingcan ^a  

^a NORTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

(E,E) 2,4 decadienal (PubChemCID: 5283349); (E,E) 2,4 nonadienal (PubChemCID: 5283339); 1 Hexanol (PubChemCID: 8103); 2 Pentyl furan (PubChemCID: 19620); 3 Methyl 1 butanol (PubChemCID: 31260); Beany flavor; Chemometric; Germination; Gluten free; Hexanal; Hexanal (PubChemCID: 6184); Pulse

Indexed keywords

CLUSTER ANALYSIS; CULTIVATION; FLAVOR COMPOUNDS; HIERARCHICAL SYSTEMS;

(E,E)-2,4-DECADIENAL (PUBCHEMCID: 5283349); (E,E)-2,4-NONADIENAL (PUBCHEMCID: 5283339); 1-HEXANOL; 2-PENTYL-FURAN (PUBCHEMCID: 19620); 3-METHYL-1-BUTANOL (PUBCHEMCID: 31260); CHEMOMETRICES; GERMINATION; GLUTEN-FREE; HEXANAL; PULSE;

PRINCIPAL COMPONENT ANALYSIS;

ACID; ALCOHOL; ALCOHOL DERIVATIVE; ALDEHYDE; ALKANE; ALKENE; ESTER; ETHER; ETHER DERIVATIVE; FURAN; FURAN DERIVATIVE; HEXANAL; HEXANOL; ISOPENTYL ALCOHOL; KETONE; PENTOBARBITAL; VOLATILE AGENT; BIOLOGICAL MARKER; FRAGRANCE; VOLATILE ORGANIC COMPOUND;

AROMA; ARTICLE; CHEMOMETRIC ANALYSIS; CHEMOMETRICS; CHICKPEA; CLUSTER ANALYSIS; FLAVOR; GERMINATION; HEADSPACE SOLID PHASE MICROEXTRACTION; LENTIL; MASS FRAGMENTOGRAPHY; OLFACTOMETRY; PEA FLOUR; PRINCIPAL COMPONENT ANALYSIS; QUALITATIVE ANALYSIS; QUANTITATIVE ANALYSIS; SOLID PHASE MICROEXTRACTION; ANALYSIS; CHEMISTRY; CICER; FLOUR; HUMAN; PEA; PHYSIOLOGY; PROCEDURES; STATISTICS AND NUMERICAL DATA; TASTE;

BIOMARKERS; CICER; CLUSTER ANALYSIS; FLOUR; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GERMINATION; HUMANS; LENS PLANT; ODORANTS; OLFACTOMETRY; PEAS; PRINCIPAL COMPONENT ANALYSIS; SOLID PHASE MICROEXTRACTION; TASTE; VOLATILE ORGANIC COMPOUNDS;

EID: 85059064305     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.12.048     Document Type: Article

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