Lee et al., 2011 - Google Patents
Volatile compounds in light, medium, and dark black walnut and their influence on the sensory aromatic profileLee et al., 2011
- Document ID
- 12630850379168485775
- Author
- Lee J
- Vázquez‐Araújo L
- Adhikari K
- Warmund M
- Elmore J
- Publication year
- Publication venue
- Journal of Food Science
External Links
Snippet
Light, medium, and dark colored kernels from 3 different cultivars (Emma K, Kwik Krop, and Sparks 127) and one wild species of black walnut were studied for their aroma volatiles. Solid‐phase microextraction‐gas chromatography‐mass spectrometry was used to …
- 240000008304 Juglans nigra 0 title abstract description 53
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Lee et al. | Volatile compounds in light, medium, and dark black walnut and their influence on the sensory aromatic profile | |
| Cecchi et al. | Virgin olive oil volatile compounds: Composition, sensory characteristics, analytical approaches, quality control, and authentication | |
| Sgorbini et al. | Strategies for accurate quantitation of volatiles from foods and plant-origin materials: a challenging task | |
| Barbosa-Pereira et al. | Assessment of volatile fingerprint by HS-SPME/GC-qMS and E-nose for the classification of cocoa bean shells using chemometrics | |
| Khoddami et al. | Physico‐chemical properties and fatty acid profile of seed oils from pomegranate (Punica granatum L.) extracted by cold pressing | |
| Ulrich et al. | A search for the ideal flavor of strawberry-Comparison of consumer acceptance and metabolite patterns in Fragaria× ananassa Duch. | |
| Yamamoto et al. | Determination of volatile compounds in four commercial samples of Japanese green algae using solid phase microextraction gas chromatography mass spectrometry | |
| Raffo et al. | Characterization of volatiles and identification of odor-active compounds of rocket leaves | |
| Poehlmann et al. | Characterization of the aroma signature of styrian pumpkin seed oil (Cucurbita pepo subsp. pepo var. Styriaca) by molecular sensory science | |
| Steinhaus | Gas chromatography–olfactometry: principles, practical aspects and applications in food analysis | |
| Prat et al. | Identification of volatile compounds associated with the aroma of white strawberries (Fragaria chiloensis) | |
| Jakobsen et al. | Aroma volatiles of blanched green peas (Pisum sativum L.) | |
| Alasalvar et al. | Flavour of natural and roasted Turkish hazelnut varieties (Corylus avellana L.) by descriptive sensory analysis, electronic nose and chemometrics | |
| Zang et al. | Changes in flavour compound profiles of precooked pork after reheating (warmed‐over flavour) using gas chromatography–olfactometry–mass spectrometry with chromatographic feature extraction | |
| Kendirci et al. | Investigation of volatile compounds and characterization of flavor profiles of fresh pistachio nuts (Pistacia vera L.) | |
| Bowman et al. | Analysis of factors affecting volatile compound formation in roasted pumpkin seeds with selected ion flow tube‐mass spectrometry (SIFT‐MS) and sensory analysis | |
| Sherman et al. | Reference samples guide variable selection for correlation of wine sensory and volatile profiling data | |
| Valdés García et al. | Volatile profile of nuts, key odorants and analytical methods for quantification | |
| Xiao et al. | Contribution of aroma‐active compounds to the aroma of Lu'an Guapian tea | |
| Qiu et al. | Aroma formation in Dianhong black tea: Effects of baking | |
| Ríos-Reina et al. | Contribution of specific volatile markers to green and ripe fruity attributes in extra virgin olive oils studied with three analytical methods | |
| González‐Gómez et al. | Optimization of enzyme‐assisted aqueous method for the extraction of oil from walnuts using response surface methodology | |
| Steinhaus | Confirmation of 1-phenylethane-1-thiol as the character impact aroma compound in curry leaves and its behavior during tissue disruption, drying, and frying | |
| Pet'ka et al. | Musk strawberries: the flavour of a formerly famous fruit reassessed | |
| Culeddu et al. | Classification of monovarietal Sardinian extra virgin olive oils by 1H NMR metabolomic |