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    
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.
Jeehyun Lee; Laura Vázquez-Araújo; Koushik Adhikari; Michele Warmund; Janelle Elmore
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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    
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MeSH Terms
Aldehydes / analysis
Esters / analysis
Gas Chromatography-Mass Spectrometry
Juglans / chemistry*
Nuts / chemistry*
Odors / analysis*
Plant Extracts / analysis*
Solid Phase Microextraction
Volatile Organic Compounds / analysis*
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

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