Characterization of the key aroma compounds in three types of bagels by means of the sensomics approach

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Characterization of the key aroma compounds in three types of bagels by means of the sensomics approach

Background: To evaluate the impact of cold fermentation time on bagel rolls, the key aroma-active compounds in the volatile fractions obtained from three different bagel rolls through solvent assisted flavor evaporation (SAFE) were sequentially characterized by an aroma extract dilution analysis (AE...

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Bibliographic Details
Main Authors:	Lasekan, Ola, Dabaj, Fatma K., Muniandy, Megala, Juhari, Nurul Hanisah, Lasekan, Adeseye O.
Format:	Article
Published:	BioMed Central 2021
Online Access:	http://psasir.upm.edu.my/id/eprint/96367/

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