Identification of Non-Volatile Compounds That Impact Flavor Disliking of Whole Wheat Bread Made with Aged Flours

Whole wheat flour has a shorter shelf life than refined wheat flour due to off-flavor development. An untargeted liquid chromatography/mass spectrometry (LC/MS) flavoromics approach was applied to identify compounds that negatively impact the flavor liking in whole wheat bread made from aged flours....

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Detalles Bibliográficos
Autores principales: Cong, Wen, Tello, Edisson, Simons, Christopher T., Peterson, Devin G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8876722/
https://www.ncbi.nlm.nih.gov/pubmed/35209115
http://dx.doi.org/10.3390/molecules27041331

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8876722/
https://www.ncbi.nlm.nih.gov/pubmed/35209115
http://dx.doi.org/10.3390/molecules27041331

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