Volatile constituents of roasted tigernut oil (Cyperus esculentus L.).
BACKGROUND: Volatile compounds play a key role in determining the sensory appreciation of vegetable oils. In this study a systematic evaluation of odorants responsible for the characteristic flavour of roasted tigernut oil was carried out. RESULTS: A total of 75 odour-active volatiles were identi...
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2013
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| Online Access: | http://psasir.upm.edu.my/id/eprint/30422/1/Volatile%20constituents%20of%20roasted%20tigernut%20oil.pdf http://psasir.upm.edu.my/id/eprint/30422/ |
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