Document Detail


Analysis of factors affecting volatile compound formation in roasted pumpkin seeds with selected ion flow tube-mass spectrometry (SIFT-MS) and sensory analysis.
MedLine Citation:
PMID:  22122232     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
PRACTICAL APPLICATION: Elucidation of aromatic flavor development during roasting with SIFT-MS provides information on flavor release and offers better control during processing. Knowledge of volatiles in raw and roasted pumpkin seeds and effects of seed coat, moisture content, seed composition, and harvest date will allow for better control over the production/storage/transportation process and a more educated decision during selection of a variety for production of pumpkin seeds in the snack food industry.
Authors:
T Bowman; S Barringer
Publication Detail:
Type:  Comparative Study; Journal Article; Research Support, Non-U.S. Gov't     Date:  2011-11-28
Journal Detail:
Title:  Journal of food science     Volume:  77     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2012 Jan 
Date Detail:
Created Date:  2012-01-20     Completed Date:  2012-06-12     Revised Date:  2013-07-15    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  C51-60     Citation Subset:  IM    
Copyright Information:
© 2011 Institute of Food Technologists®
Affiliation:
Department of Food Science and Technology, Ohio State University, Columbus, OH 43210, USA.
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MeSH Terms
Descriptor/Qualifier:
Cooking / methods*
Cucurbita / chemistry*
Dietary Fats / analysis
Fast Foods / analysis
Fatty Acids / analysis
Female
Flavoring Agents
Food Preferences
Humans
Male
Mass Spectrometry
Mechanical Phenomena
Odors
Ohio
Physicochemical Phenomena
Seeds / chemistry*
Taste
Time Factors
Volatile Organic Compounds / analysis,  chemistry*
Water / analysis
Chemical
Reg. No./Substance:
0/Dietary Fats; 0/Fatty Acids; 0/Flavoring Agents; 0/Volatile Organic Compounds; 7732-18-5/Water

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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