Assessment of phenolic and volatile compounds of commercial Sacha inchi oils and sensory evaluation
Fernando Ramos-Escudero, M. T. Morales, Mónica Ramos Escudero, Ana María Muñoz, Keidy Cancino Chávez, Agustín G. Asuero
Topics & Concepts
ChemistryOdorFlavorGas chromatography–mass spectrometryGas chromatographyFood sciencePhenolsSolid-phase microextractionSensory analysisChromatographyMass spectrometryOrganic chemistryBiochemical Analysis and Sensing TechniquesSensory Analysis and Statistical MethodsEdible Oils Quality and Analysis