Changes in the Concentrations of Key Aroma Compounds in Oat (

Autor:	Anna, Dach, Peter, Schieberle
Rok vydání:	2021
Předmět:	Adult Flavoring Agents Male Volatile Organic Compounds Avena Food Handling Taste Flour Odorants Humans Female Gas Chromatography-Mass Spectrometry
Zdroj:	Journal of agricultural and food chemistry. 69(5)
ISSN:	1520-5118
Popis:	Application of the aroma extract dilution analysis on the volatiles isolated from oat flour revealed 30 aroma-active compounds in the flavor dilution (FD) factor range of 2-8192, among which oat-flour-like smelling (
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=pmid________::a8e83b8f8a136c6833aae11e84e3ac4d https://pubmed.ncbi.nlm.nih.gov/33492951 Zobrazit plný text záznamu