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Characterization of the Key Aroma Constituents in Fry Breads by Means of the Sensomics Concept
The key aroma constituents in the volatile fractions isolated FROM two differently processed fry breads by solvent-assisted flavor evaporation were characterized by an aroma extract dilution analysis (AEDA). Twenty-two compounds were identified with flavor dilution (FD) factor ranges of 2–516. Among...
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| Publicado no: | Foods |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7466293/ https://ncbi.nlm.nih.gov/pubmed/32824398 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9081129 |
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