Important Odorants in Roasted White and Black Sesame Seeds
- 1 January 1994
- book chapter
- Published by Springer Nature
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- Detection of potent odorants in foods by aroma extract dilution analysisTrends in Food Science & Technology, 1993
- Primary odorants in popcornJournal of Agricultural and Food Chemistry, 1991
- Influence of seed roasting process on the changes in composition and quality of sesame (Sesame indicum) oilJournal of the Science of Food and Agriculture, 1990
- Identification of volatile flavor components of the oil from roasted sesame seeds.Agricultural and Biological Chemistry, 1989
- Aroma of roasted sesame seeds.Agricultural and Biological Chemistry, 1975
- SOME AROMA COMPONENTS OF ROASTED SESAME SEED (Sesamum indicum L.)Journal of Food Science, 1974
- Studies on the Aroma of Sesame Oil Part IIJournal of the agricultural chemical society of Japan, 1969