Volatile compounds of roasted and steamed Malaysian tropical almond nut (Terminalia catappa L.)

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Volatile compounds of roasted and steamed Malaysian tropical almond nut (Terminalia catappa L.)

The flavor extract components contributing to the characteristic aroma notes of roasted and steamed tropical almond nuts were investigated by means of gas chromatographyolfactometry and mass spectrometry of solvent extracts. Roasting and steaming data revealed all of the main classes of compounds co...

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Bibliographic Details
Main Authors:	Lasekan, Ola, Khatib, Alfi, Abbas, Kassim A.
Format:	Article
Language:	English
Published:	Taylor and Francis 2012
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/33499/ http://irep.iium.edu.my/33499/1/Lasekan_et_al.%2C_2012-_IJFP.pdf

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