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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Библиографические подробности
Главные авторы: Seye Lasekan, Kalla Reddi Mohan Naidu, Ola Lasekan, Saw Ying
Формат: Artigo
Язык:Inglês
Опубликовано: MDPI AG 2012-11-01
Серии:Molecules
Предметы:
pineapple bread
conventionally baked
fully frozen baked
partially baked
volatiles
Online-ссылка:http://www.mdpi.com/1420-3049/17/12/13795
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