Characterization of Aroma-Active Compounds in Seed Extract of Black Cumin (Nigella sativa L.) by Aroma Extract Dilution Analysis

Turkish Nigella sativa L. seed extracts were used to detect the aroma and key odorant compounds of the spice using gas chromatography-mass spectrometry-olfactometry (GC-MS-O). Volatile compounds were extracted by the purge and trap extraction (PTE) method. A total of 32 volatile compounds consisting...

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Detalles Bibliográficos
Autores principales: Kesen, Songul, Amanpour, Asghar, Tsouli Sarhir, Salwa, Sevindik, Onur, Guclu, Gamze, Kelebek, Hasim, Selli, Serkan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6068864/
https://www.ncbi.nlm.nih.gov/pubmed/29954052
http://dx.doi.org/10.3390/foods7070098

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6068864/
https://www.ncbi.nlm.nih.gov/pubmed/29954052
http://dx.doi.org/10.3390/foods7070098

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