Comparative analysis of volatile profiles in two grafted pine nuts by headspace-SPME/GC–MS and electronic nose as responses to different roasting conditions
Nadya Mara Adelina, He Wang, Ligang Zhang, Yuhong Zhao
Topics & Concepts
RoastingChemistryAromaElectronic noseLimoneneTerpeneGas chromatography–mass spectrometrySolid-phase microextractionGas chromatographyChromatographyFood scienceMass spectrometryOrganic chemistryEssential oilBiologyNeurosciencePhysical chemistryNuts composition and effectsPlant biochemistry and biosynthesisFermentation and Sensory Analysis