Characterization of Predominant Aroma Components in Raw and Roasted Walnut (Juglans regia L.)
Bing Liu, Yuan Chang, Xinping Sui, Ruifang Wang, Zixuan Liu, Jie Sun, Haitao Chen, Baoguo Sun, Ning Zhang, Junxia Xia
Topics & Concepts
AromaFlavorHexanalChemistryOctanalNonanalFood scienceJuglansRoastingChromatographyBiochemistryPhysical chemistryTea Polyphenols and EffectsNuts composition and effectsFermentation and Sensory Analysis