Document Detail


Volatile compounds in light, medium, and dark black walnut and their influence on the sensory aromatic profile.
MedLine Citation:
PMID:  21535735     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
PRACTICAL APPLICATION: The data presented in this article will help understand the aromatic differences between light, medium, and dark colored kernels of domestic and wild black walnut. The aromatic profile of these nuts, not studied until this moment, can be used as a model to develop flavorings and new products by the food industries.
Authors:
Jeehyun Lee; Laura Vázquez-Araújo; Koushik Adhikari; Michele Warmund; Janelle Elmore
Related Documents :
17993435 - Adapting the fastrak system for three-dimensional measurement of the motion of the wrist.
17826555 - Carpal kinematics during simulated active and passive motion of the wrist.
19893515 - Nanomechanical motion measured with an imprecision below that at the standard quantum l...
18369275 - Two-character motion analysis and synthesis.
4281835 - Adaptation of the discharge of frog muscle spindles following a stretch.
15013465 - Eeg-dependent erp recording: using tms to increase the incidence of a selected pre-stim...
Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of food science     Volume:  76     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2011 Mar 
Date Detail:
Created Date:  2011-05-03     Completed Date:  2011-08-18     Revised Date:  2014-11-13    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  C199-204     Citation Subset:  IM    
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms
Descriptor/Qualifier:
Aldehydes / analysis
Esters / analysis
Gas Chromatography-Mass Spectrometry
Juglans / chemistry*
Nuts / chemistry*
Odors / analysis*
Plant Extracts / analysis*
Solid Phase Microextraction
Volatile Organic Compounds / analysis*
Chemical
Reg. No./Substance:
0/Aldehydes; 0/Esters; 0/Plant Extracts; 0/Volatile Organic Compounds; 9DC2K31JJQ/n-hexanal

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


Previous Document:  Phytochemicals and Antioxidant Activity of Fruits and Leaves of Paprika (Capsicum Annuum L., var. Sp...
Next Document:  Beer volatile analysis: optimization of HS/SPME coupled to GC/MS/FID.