Chemosensory of hemp seed oil extracted with hemp seed(Cannabis sativa L.) roasted under various conditions using electronic sensors and GC–MS/Olfactometry

Chemosensory of hemp seed oil extracted with hemp seed(Cannabis sativa L.) roasted under various conditions using electronic sensors and GC–MS/Olfactometry

This study analyzed the flavor of six types of hemp seed oil (HSO) extracted with roasted hemp seed (RHS) under various conditions (Raw, 140 °C_9 min, 140 °C_12 min, 160 °C_12 min, 180 °C_6 min). Electronic tongue (E-tongue), electronic nose (E-nose), GC–MS (gas chromatography–mass spectrometry), an...

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Bibliographic Details
Main Authors: Hyangyeon Jeong, Sojeong Yoon, Seong Min Jo, Seong Jun Hong, Younglan Ban, Hyeonjin Park, Moon Yeon Youn, Eui-Cheol Shin
Format: Article
Language:English
Published: Elsevier 2024-03-01
Series:Food Chemistry: X
Subjects:
Hemp seed oil
Maillard reaction
Chemosensory properties
Multivariate analysis
Odor active compounds
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157524001135

Internet

http://www.sciencedirect.com/science/article/pii/S2590157524001135

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