Identification of Aroma Differences in Refined and Whole Grain Extruded Maize Puffs

Differences in the aroma profiles of extruded maize puffs made from refined grain and whole grain flour were investigated. Gas chromatography/mass spectrometry/olfactometry (GC/MS/O) analysis reported 13 aroma compounds with a flavor dilution (FD) value ≥16. Quantitative analysis identified eight co...

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Detalles Bibliográficos
Autores principales: Smith, Kenneth, Peterson, Devin G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7249081/
https://www.ncbi.nlm.nih.gov/pubmed/32403322
http://dx.doi.org/10.3390/molecules25092261

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7249081/
https://www.ncbi.nlm.nih.gov/pubmed/32403322
http://dx.doi.org/10.3390/molecules25092261

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