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GC-MS olfactometric characterization of odor active compounds in cooked red kidney beans (Phaseolus vulgaris)
Red kidney beans are a staple pulse crop well known for its unique flavor characterized by kidney bean like, smoky, sulfury and earthy aroma notes. However, nature of compounds responsible for the unique beany odor of the cooked pulse has not been established. Steam distillation extracts of red kidn...
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| Publicado en: | Heliyon |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Elsevier
2019
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6745448/ https://ncbi.nlm.nih.gov/pubmed/31538118 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.heliyon.2019.e02459 |
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