Elucidation of key odorants in Beninese Roselle (Hibiscus sabdariffa L.) infusions prepared by hot and cold brewing
Oscar Zannou, Haşim Kelebek, Serkan Selli
Topics & Concepts
AromaChemistryHibiscus sabdariffaFlavorHibiscusChromatographyBrewingDilutionFood scienceGas chromatography–mass spectrometryExtraction (chemistry)Mass spectrometryBotanyFermentationBiologyThermodynamicsPhysicsHibiscus Plant Research StudiesPhytochemicals and Antioxidant ActivitiesHeavy Metals in Plants