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Flavor of rapeseed oil: An overview of odorants, analytical techniques, and impact of treatment.
Zhang, Youfeng; Wu, Yuqi; Chen, Sirui; Yang, Binbin; Zhang, Hui; Wang, Xingguo; Granvogl, Michael; Jin, Qingzhe.
Affiliation
  • Zhang Y; International Joint Research Laboratory for Lipid Nutrition and Safety, State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China.
  • Wu Y; Department of Food Chemistry and Analytical Chemistry (170a), Institute of Food Chemistry, University of Hohenheim, Stuttgart, Germany.
  • Chen S; International Joint Research Laboratory for Lipid Nutrition and Safety, State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China.
  • Yang B; International Joint Research Laboratory for Lipid Nutrition and Safety, State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China.
  • Zhang H; International Joint Research Laboratory for Lipid Nutrition and Safety, State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China.
  • Wang X; International Joint Research Laboratory for Lipid Nutrition and Safety, State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China.
  • Granvogl M; International Joint Research Laboratory for Lipid Nutrition and Safety, State Key Lab of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, China.
  • Jin Q; Department of Food Chemistry and Analytical Chemistry (170a), Institute of Food Chemistry, University of Hohenheim, Stuttgart, Germany.
Compr Rev Food Sci Food Saf ; 20(4): 3983-4018, 2021 07.
Article in En | MEDLINE | ID: mdl-34148290
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Full text: 1 Database: MEDLINE Therapeutic Methods and Therapies TCIM: Terapias_biologicas / Aromoterapia Main subject: Volatile Organic Compounds / Odorants Type of study: Overview / Qualitative_research / Systematic_reviews Language: En Journal: Compr Rev Food Sci Food Saf Year: 2021 Type: Article Affiliation country: China
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Full text: 1 Database: MEDLINE Therapeutic Methods and Therapies TCIM: Terapias_biologicas / Aromoterapia Main subject: Volatile Organic Compounds / Odorants Type of study: Overview / Qualitative_research / Systematic_reviews Language: En Journal: Compr Rev Food Sci Food Saf Year: 2021 Type: Article Affiliation country: China