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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Detalles Bibliográficos
Autores principales: Lasekan, Ola, Dabaj, Fatma
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466293/
https://www.ncbi.nlm.nih.gov/pubmed/32824398
http://dx.doi.org/10.3390/foods9081129

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466293/
https://www.ncbi.nlm.nih.gov/pubmed/32824398
http://dx.doi.org/10.3390/foods9081129

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