Characterization of the key aroma constituents in fry breads by means of the sensomics concept

QR Code

Characterization of the key aroma constituents in fry breads by means of the sensomics concept

The key aroma constituents in the volatile fractions isolated FROM two differently processed fry breads by solvent-assisted flavor evaporation were characterized by an aroma extract dilution analysis (AEDA). Twenty-two compounds were identified with flavor dilution (FD) factor ranges of 2–516. Among...

Full description

Bibliographic Details
Main Authors:	Lasekan, Ola, Dabaj, Fatma K.
Format:	Article
Language:	English
Published:	Multidisciplinary Digital Publishing Institute 2020
Online Access:	http://psasir.upm.edu.my/id/eprint/88149/ http://psasir.upm.edu.my/id/eprint/88149/1/ABSTRACT.pdf

Similar Items

Characterization of the key aroma compounds in three types of bagels by means of the sensomics approach
by: Lasekan, Ola, et al.
Published: (2021)

Identification of characteristic aroma compounds in raw and thermally processed African giant snail (Achatina fulica)
by: Lasekan, Ola, et al.
Published: (2018)

Flavor and aroma compounds of some exotic tropical fruits and berries: biosynthetic pathways and metabolism
by: Lasekan, Olusegun Ola
Published: (2016)

Effect of breading particle size on coating adhesion in breaded,fried poultry
by: Mohamad Yusof Maskat ,, et al.
Published: (2002)

Volatile constituents of roasted tigernut oil (Cyperus esculentus L.).
by: Lasekan, Ola
Published: (2013)

Contribution of aroma compounds to the antioxidant properties of roasted white yam (Dioscorea rotundata)
by: Lasekan, Ola, et al.
Published: (2019)

Current trends in nano - encapsulation of flavours and aromas
by: Lasekan, Ola, et al.
Published: (2016)

Identification of the aroma-active constituents of the essential oils of Water Dropwort (Oenanthe javanica) and ‘Kacip Fatimah’(Labisia pumila)
by: Pattiram, P. D., et al.
Published: (2011)

Linalool: a key contributor to the aroma nuances in hoppy beer, cocoa liquor, wines, and fermented tea beverage
by: Olusegun, Lasekan, et al.
Published: (2017)

The significance of glass transition temperature in processing of selected fried food products : a review
by: Ali Abbas, Kassim, et al.
Published: (2010)

Evaluation of the volatilomic potentials of the Lactobacillus casei 431 and Lactobacillus acidophilus La-5 in fermented milk
by: Dabaj, Fatma K., et al.
Published: (2020)

Changes of headspace volatile constituents of palm olein and selected oils after frying French fries
by: Omar, Muhammad Nor, et al.
Published: (2007)

Effects of pre-drying on quality of fried breaded black pomfret (parastromateus niger) fillet.
by: Moradi, Yazdan, et al.
Published: (2009)

Identification of the aroma compounds in Vitex doniana sweet: free and bound odorants
by: Olaniyi, Lasekan Olusegun
Published: (2017)

Isolation,Characterization And Preliminary Pharmacological Evaluation Of Constituents Of Garcinia Cowa Roxb
by: Sri Wahyuni, Fatma
Published: (2009)

The impact of maturation on concentrations of key odour active compounds which determine the aroma of tequila
by: González-Robles, Ivonne Wendolyne, et al.
Published: (2016)

Mechanical characterization and micromechanical modeling of bread dough.
by: P. Mohammed, Mohd Afandi, et al.
Published: (2013)

Distinctive exotic flavour and aroma compounds of some exotic tropical fruits and berries: A review.
by: Olusegun, Lasekan, et al.
Published: (2012)

Moisture, fat content and fatty acid composition in breaded and nonbreaded deep-fried black pomfret (Parastromateus niger) fillets
by: Moradi, Yazdan, et al.
Published: (2009)

Effect of Lactobacillus casei 431 and Lactobacillus acidophilus La-5 on the physico-chemical property, sensory quality and volatile compounds in fresh Libyan white cheese
by: Dabaj, Fatma Khalifa Hussein
Published: (2021)

Gaharu aroma 'kayangan'
by: Ahmad Rodzi, Tuty Haryanti
Published: (2021)

Seven key state constituencies of Terengganu’s politics (1999-2018)
by: Ilyas Abdullah,, et al.
Published: (2023)

The effect of dispersion mechanisms on aroma delivery
by: Pearson, Kris S.K.
Published: (2005)

Key LogiQL Concepts
by: Halpin, Terry, et al.
Published: (2015)

Key concepts in creative industries
by: Hartley, John, et al.
Published: (2013)

Key Concepts for Understanding Curriculum
by: Marsh, Colin
Published: (2009)

Activation of remaining key enzymes in dried under-fermented cocoa beans and its effect on aroma precursor formation
by: Selamat, Jinap, et al.
Published: (2002)

Sebatian aroma dalam minyak Citrus grandis (Aroma compounds in Citrus grandis oil)
by: Omar, Muhammad Nor
Published: (1999)

Boycott and racism: a loaf of bread is just a loaf of bread
by: Abdul-Latif, Samshul-Amry, et al.
Published: (2015)

In vitro bioaccessibility of calcium, iron and zinc from breads and bread spreads
by: Ting, S. R., et al.
Published: (2016)

Bread stories: understanding the drivers of bread consumption for digital food customisation
by: Pantidi, Nadia, et al.
Published: (2017)

The effect of mean photon number to the output key rate in quantum key distribution
by: Ahmad Ghazali, Lizal Iswady, et al.
Published: (2008)

Effect of processing and flavour fine-tuning techniques on the volatile flavour constituents of pseudocereals and some minor cereals
by: Olaniyi, Lasekan Olusegun, et al.
Published: (2012)

Identification and comparison of volatile aroma constituents of Salacca zalacca (Gaertn.) voss extracted by steam distillation, solvent extraction and supercritical fluid extraction methods
by: Hilmi, Nur Nadhirah, et al.
Published: (2018)

Common roasting defects in coffee: aroma composition, sensory characterization and consumer perception
by: Giacalone, Davide, et al.
Published: (2019)

Review of key concepts and theories of internationalisation
by: Capel , Celine M., et al.
Published: (2008)

Aroma encapsulation and aroma delivery by oil body suspensions derived from sunflower seeds (Helianthus annus)
by: Fisk, Ian D., et al.
Published: (2011)

Effect of sugar and acid composition, aroma release and assessment conditions on aroma enhancement by taste in model wines
by: Arvisenet, Gaëlle, et al.
Published: (2018)

The concept and meaning of landscape in the Malay context.
by: Maliki, Nor Zarifah
Published: (2014)

Aroma release from carbonated beverages
by: Yeo, HuiQi
Published: (2018)