Characterization of Aroma-Active Compounds in Seed Extract of Black Cumin (Nigella sativa L.) by Aroma Extract Dilution Analysis

Turkish Nigella sativa L. seed extracts were used to detect the aroma and key odorant compounds of the spice using gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Volatile compounds were extracted by the purge and trap extraction (PTE) method. A total of 32 volatile compounds consisting...

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Dettagli Bibliografici
Pubblicato in:Foods
Autori principali: Kesen, Songul, Amanpour, Armin, Tsouli Sarhir, Salwa, Sevindik, Onur, Guclu, Gamze, Kelebek, Hasim, Selli, Serkan
Natura: Artigo
Lingua:Inglês
Pubblicazione: MDPI 2018
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Article
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC6068864/
https://ncbi.nlm.nih.gov/pubmed/29954052
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods7070098
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