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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

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