Works (4)
Updated: July 5th, 2023 15:56
2008 journal article
Characterization of volatile compounds contributing to naturally occurring fruity fermented flavor in peanuts
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 56(17), 8096–8102.
author keywords: peanuts; fruity fermented; off-flavor; sensory analysis; GC-O; instrumental analysis
MeSH headings : Arachis / chemistry; Fermentation; Fruit; Gas Chromatography-Mass Spectrometry; Humans; Odorants / analysis; Seeds / chemistry; Taste; Volatilization
TL;DR:
The results suggest that a laboratory method using SPME-GC techniques could be developed and correlated on an ester concentration versus FF intensity basis to provide an alternative to sensory analysis for detection of FF off-flavor in peanut lots.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2007 journal article
Fruity fermented off-flavor distribution in samples from large peanut lots
JOURNAL OF SENSORY STUDIES, 22(4), 453–461.
citeseerx.ist.psu.edu (repository)
Source: Web Of Science
Added: August 6, 2018
2006 journal article
Effectiveness of category and line scales to characterize consumer perception of fruity fermented flavor in peanuts
JOURNAL OF SENSORY STUDIES, 21(2), 146–154.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2004 journal article
Macroscopic and sensory evaluation of bread supplemented with sweet-potato flour
Journal of Food Science, 69(4), SNQ167–173.
TL;DR:
The bread with 65% sweet-potato flour had the most intense yellow-orange color, and the breads were similarly firm, with comparable vitamin C contents at the end of storage.
(via Semantic Scholar)
Source: NC State University Libraries
Added: August 6, 2018
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