Edible Flowers in Modern Gastronomy: A Study of Their Volatilomic Fingerprint and Potential Health Benefits

Given the transformation that gastronomy has undergone in recent years, there is a need to characterize some new foods that are being incorporated into the modern diet. Among them, edible flowers stand out, which are used today not only to enhance the organoleptic properties of gourmet dishes but al...

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Bibliografiske detaljer

Principais autores:	Begoña Fernández-Pintor, Rosa Perestelo, Sonia Morante-Zarcero, Isabel Sierra, José S. Câmara
Format:	Artigo
Sprog:	Inglês
Udgivet:	MDPI AG 2025-04-01
Serier:	Molecules
Fag:	fresh edible flowers headspace solid-phase microextraction volatile compounds gass chromatography-mass spectrometry aroma bioactive compounds
Online adgang:	https://www.mdpi.com/1420-3049/30/8/1799
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