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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Hlavní autoři: Seye Lasekan, Kalla Reddi Mohan Naidu, Ola Lasekan, Saw Ying
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI AG 2012-11-01
Edice:Molecules
Témata:
pineapple bread
conventionally baked
fully frozen baked
partially baked
volatiles
On-line přístup:http://www.mdpi.com/1420-3049/17/12/13795
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