Headspace Solid-Phase Microextraction Gas Chromatography-Mass Spectrometry and Gas Chromatography-Olfactometry Analysis of Volatile Compounds in Pineapple Breads

Sensorial analysis of pineapple breads (conventionally baked, Cpb; fully baked frozen, Fpb and partially baked, Ppb) showed no significant differences in terms of aroma and taste. On the contrary, the scores for the overall quality between the partially baked and conventionally baked breads showed s...

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Detalles Bibliográficos
Autores principales: Ying, Saw, Lasekan, Ola, Naidu, Kalla Reddi Mohan, Lasekan, Seye
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2012
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6268537/
https://www.ncbi.nlm.nih.gov/pubmed/23174897
http://dx.doi.org/10.3390/molecules171213795

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6268537/
https://www.ncbi.nlm.nih.gov/pubmed/23174897
http://dx.doi.org/10.3390/molecules171213795

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