Analysis of flavor and widely metabolomics differences in black sesame before and after processing

Analysis of flavor and widely metabolomics differences in black sesame before and after processing

The objective of this study was to determine the differences of aroma and taste in three black sesame originsbefore and after processing via flavor and widely metabolomics. By analyzing the sensory characteristics and metabolites of raw and treated black sesame from China, Vietnam, and Myanmar, trea...

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Bibliographic Details
Main Authors:	Yini Yang, Linhai Wang, Yunhai Wang, Yuting An, Qi Zhou, Xia Xiang
Format:	Article
Language:	English
Published:	KeAi Communications Co., Ltd. 2024-03-01
Series:	Oil Crop Science
Subjects:	Flavoromics Metabolomics Black sesame Aroma Taste Distribution
Online Access:	http://www.sciencedirect.com/science/article/pii/S2096242824000083

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