Characterization of the key aroma compounds in three types of bagels by means of the sensomics approach

Characterization of the key aroma compounds in three types of bagels by means of the sensomics approach

Abstract Background To evaluate the impact of cold fermentation time on bagel rolls, the key aroma-active compounds in the volatile fractions obtained from three different bagel rolls through solvent assisted flavor evaporation (SAFE) were sequentially characterized by an aroma extract dilution anal...

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Bibliographic Details
Main Authors: Ola Lasekan, Fatma Dabaj, Megala Muniandy, Nurul Hanisah Juhari, Adeseye Lasekan
Format: Article
Language:English
Published: BMC 2021-03-01
Series:BMC Chemistry
Subjects:
Bagel
Aroma-active compounds
Cold fermentation
Sensomics approach
Online Access:https://doi.org/10.1186/s13065-021-00743-4

Internet

https://doi.org/10.1186/s13065-021-00743-4

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