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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Bibliographic Details
Main Authors: Lasekan, Ola, Dabaj, Fatma K.
Format: Article
Language:English
Published: Multidisciplinary Digital Publishing Institute 2020
Online Access:http://psasir.upm.edu.my/id/eprint/88149/1/ABSTRACT.pdf
http://psasir.upm.edu.my/id/eprint/88149/
https://www.mdpi.com/2304-8158/9/8/1129
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