Characterization of the Key Aroma Compounds in the Crust of Soft Pretzels by Application of the Sensomics Concept.
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DOI: 10.1021/acs.jafc.9b02601
Abstract: Soft pretzels show a uniform brown crust color and elicit a characteristic aroma that is clearly different from those of other small types of bread. Data on the odorants responsible for this unique aroma are… read more here.
Keywords: aroma; application; aroma compounds; characterization key ... See more keywords