Characterization of the key aroma compounds in three types of bagels by means of the sensomics approach

BACKGROUND: To evaluate the impact of cold fermentation time on bagel rolls, the key aroma-active compounds in the volatile fractions obtained from three different bagel rolls through solvent assisted flavor evaporation (SAFE) were sequentially characterized by an aroma extract dilution analysis (AE...

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Detalles Bibliográficos
Autores principales: Lasekan, Ola, Dabaj, Fatma, Muniandy, Megala, Juhari, Nurul Hanisah, Lasekan, Adeseye
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer International Publishing 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7955643/
https://www.ncbi.nlm.nih.gov/pubmed/33714268
http://dx.doi.org/10.1186/s13065-021-00743-4

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7955643/
https://www.ncbi.nlm.nih.gov/pubmed/33714268
http://dx.doi.org/10.1186/s13065-021-00743-4

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