Effects of cultivar and stir-frying on the volatile flavor characteristics of white and yellow mustard seeds
This study investigated the effects of cultivar and stir-frying on the volatile flavor of white and yellow mustard seeds using sensory evaluation, electronic nose (E-nose), and chromatography-ion mobility spectrometry (GC-IMS). Stir-frying changed the aroma from pungent/mustard-like to stir-fried/oi...
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| Autori principali: | , , , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Elsevier
2026-07-01
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| Serie: | Food Chemistry: X |
| Soggetti: | |
| Accesso online: | http://www.sciencedirect.com/science/article/pii/S2590157526006504 |
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