Changes in key aroma-active compounds and sensory characteristics of sunflower oils induced by seed roasting.
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DOI: 10.1111/1750-3841.16044
Abstract: This study investigated the changes in aroma composition and perception of sunflower oils induced by seed roasting using sensory-oriented flavor analysis. Volatile compounds were extracted by solvent-assisted flavor evaporation and headspace solid-phase microextraction. Odorants were… read more here.
Keywords: oils induced; oil; seed roasting; sunflower oils ... See more keywords