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Headspace Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry and Gas Chromatography-Olfactometry Analysis of Volatile Compounds in Pineapple Breads

Sensorial analysis of pineapple breads (conventionally baked, Cpb; fully baked frozen, Fpb and partially baked, Ppb) showed no significant differences in terms of aroma and taste. On the contrary, the scores for the overall quality between the partially baked and conventionally baked breads showed s...

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Main Authors: Seye Lasekan, Kalla Reddi Mohan Naidu, Ola Lasekan, Saw Ying
Format: Artigo
Language:Inglês
Published: MDPI AG 2012-11-01
Series:Molecules
Subjects:
pineapple bread
conventionally baked
fully frozen baked
partially baked
volatiles
Online Access:http://www.mdpi.com/1420-3049/17/12/13795
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