The characteristic roasted peanut flavor of fragrant peanut oil is controlled by non-lipids components in peanuts while the sweet aroma attribute is affected by the variation of fatty acids
Sumin Ma, Haiming Shi, Yanlan Bi, Xuebing Xu
Topics & Concepts
FlavorChemistryFood scienceRoastingAromaLinoleic acidPeanut oilPolyunsaturated fatty acidLipid oxidationFatty acidOleic acidFraction (chemistry)Linolenic acidComposition (language)OrganolepticDegradation (telecommunications)Amino acidBiochemistryPeanut Plant Research StudiesNuts composition and effectsSesame and Sesamin Research