Flavor precursors identification and thermal degradation mechanisms of glucoerucin in fragrant rapeseed oil
Qi Zhou, Zheng Chang, Fang Wei, Yini Yang
Topics & Concepts
Dimethyl trisulfideChemistryRapeseedOdorDimethyl disulfideAromaGlucosinolateFlavorSolid-phase microextractionOrganic chemistryAcetoinSinigrinDegradation (telecommunications)Food scienceMaillard reactionGas chromatography–mass spectrometrySulfurMass spectrometryChromatographyBrassicaFermentationBotanyBiologyTelecommunicationsComputer scienceGenomics, phytochemicals, and oxidative stressPhytochemicals and Antioxidant ActivitiesFree Radicals and Antioxidants