Key Odorants of Raw and Cooked Green Kohlrabi (<i>Brassica oleracea</i> var. <i>gongylodes</i> L.).

Marcinkowska, Monika; Frank, Stephanie; Steinhaus, Martin; Jelen, Henryk H

Key Odorants of Raw and Cooked Green Kohlrabi (Brassica oleracea var. gongylodes L.).

Marcinkowska, Monika; Frank, Stephanie; Steinhaus, Martin; Jelen, Henryk H.

Afiliação

Marcinkowska M; Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland.
Frank S; Leibniz Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany.
Steinhaus M; Leibniz Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Straße 34, 85354 Freising, Germany.
Jelen HH; Faculty of Food Science and Nutrition, Poznan University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland.

J Agric Food Chem ; 69(41): 12270-12277, 2021 Oct 20.

Article em En | MEDLINE | ID: mdl-34609877

Assuntos

Brassica; Compostos Orgânicos Voláteis; Culinária; Aromatizantes; Cromatografia Gasosa-Espectrometria de Massas; Odorantes/análise; Olfato; Compostos Orgânicos Voláteis/análise

Palavras-chave

GC-O; aroma extract dilution analysis (AEDA); isothiocyanate (ITC); kohlrabi (Brassica oleracea var. gongylodes L.); nitrile; odor activity value (OAV); stable isotope dilution assay (SIDA)

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Brassica / Compostos Orgânicos Voláteis Tipo de estudo: Prognostic_studies Idioma: En Ano de publicação: 2021 Tipo de documento: Article

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