Comprehensive changes in volatile/nonvolatile compounds and flavor and physicochemical characteristics in Angelica gigas Nakai roots by thermal processing.

Kim, Da-Som; Kim, Hoe-Sung; Lee, Jookyeong; Hong, Seong Jun; Cho, Jin-Ju; Cho, Kye Man; Shin, Eui-Cheol

Kim, Da-Som; Kim, Hoe-Sung; Lee, Jookyeong; Hong, Seong Jun; Cho, Jin-Ju; Cho, Kye Man; Shin, Eui-Cheol.

Afiliação

Kim DS; Department of Food Science, Gyeongnam National University of Science and Technology, Jinju, Republic of Korea.
Kim HS; Department of Food Science, Gyeongnam National University of Science and Technology, Jinju, Republic of Korea.
Lee J; Department of Food Science, Gyeongnam National University of Science and Technology, Jinju, Republic of Korea.
Hong SJ; Department of Food Science, Gyeongnam National University of Science and Technology, Jinju, Republic of Korea.
Cho JJ; Department of Food Science, Gyeongnam National University of Science and Technology, Jinju, Republic of Korea.
Cho KM; Department of Food Science, Gyeongnam National University of Science and Technology, Jinju, Republic of Korea.
Shin EC; Department of Food Science, Gyeongnam National University of Science and Technology, Jinju, Republic of Korea.

J Food Biochem ; 43(10): e12842, 2019 10.

Article em En | MEDLINE | ID: mdl-31608467

Assuntos

Angelica/química; Aromatizantes/química; Compostos Orgânicos Voláteis/química; Nariz Eletrônico; Cromatografia Gasosa-Espectrometria de Massas; Temperatura Alta; Humanos; Odorantes/análise; Extratos Vegetais/química; Raízes de Plantas/química; Paladar

Palavras-chave

Angelica gigas Nakai; flavor; physicochemical; roasting; sensory; taste

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Angelica / Compostos Orgânicos Voláteis / Aromatizantes Limite: Humans Idioma: En Ano de publicação: 2019 Tipo de documento: Article

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