Understanding the volatile flavour changes during accelerated shelf-life testing of oats using chemometrics and kinetic modelling
Xingchen Li, Indrawati Oey, Sze Ying Leong, Biniam Kebede
Topics & Concepts
ChemometricsFlavourChemistryHexanalShelf lifeMaillard reactionChromatographyLipid oxidationOrganolepticFood scienceOrganic chemistryAntioxidantMeat and Animal Product QualitySpectroscopy and Chemometric AnalysesSensory Analysis and Statistical Methods