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

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 analysis (AE...

Szczegółowa specyfikacja

Opis bibliograficzny
Główni autorzy:	Lasekan, Ola, Dabaj, Fatma K., Muniandy, Megala, Juhari, Nurul Hanisah, Lasekan, Adeseye O.
Format:	Artykuł
Wydane:	BioMed Central 2021

Podobne zapisy

Characterization of the key aroma constituents in fry breads by means of the sensomics concept
od: Lasekan, Ola, i wsp.
Wydane: (2020)

Identification of characteristic aroma compounds in raw and thermally processed African giant snail (Achatina fulica)
od: Lasekan, Ola, i wsp.
Wydane: (2018)

Identification of Key Aroma Compounds in Fig Extract through Sensomics Approach
od: WANG Xinhui, HE Feng, LI Ruili, WANG Hanshu, LIANG Miao, ZHANG Yihan, PAN Wenliang, ZHANG Junsong
Wydane: (2024-02-01)

Characterization and perceptual interaction of key aroma compounds in Rosa roxburghii Tratt by sensomics approach
od: Xiaofang Sheng, i wsp.
Wydane: (2024-12-01)

Linalool: a key contributor to the aroma nuances in hoppy beer, cocoa liquor, wines, and fermented tea beverage
od: Olusegun, Lasekan, i wsp.
Wydane: (2017)

Flavor and aroma compounds of some exotic tropical fruits and berries: biosynthetic pathways and metabolism
od: Lasekan, Olusegun Ola
Wydane: (2016)

Contribution of aroma compounds to the antioxidant properties of roasted white yam (Dioscorea rotundata)
od: Lasekan, Ola, i wsp.
Wydane: (2019)

Investigating the impact of various sorghum types on the key aroma compounds of Sichuan Xiaoqu Baijiu through application of the sensomics approach
od: Yi Ma, i wsp.
Wydane: (2024-06-01)

Identification of the aroma compounds in Vitex doniana sweet: free and bound odorants
od: Olaniyi, Lasekan Olusegun
Wydane: (2017)

High-performance liquid chromatographic determination of 5-hydroxymethyl furfural in roasted plantain cultivars
od: Lasekan , Ola, i wsp.
Wydane: (2012)

Headspace solid-phase microextraction analysis of the volatile flavour compounds of roasted chickpea (Cicer arienum L).
od: Olusegun, Lasekan, i wsp.
Wydane: (2011)

Headspace solid-phase microextraction gas chromatography–mass spectrometry determination of volatile compounds in different varieties of African star apple fruit (Chrysophillum albidum)
od: Lasekan, Olasegun, i wsp.
Wydane: (2013)

Headspace solid-phase microextraction gas chromatography–mass spectrometry determination of volatile compounds in different varieties of African star apple fruit (Chrysophillum albidum).
od: Lasekan, Olasegun, i wsp.
Wydane: (2013)

Elucidating salt-reduction mechanisms of aroma-active compounds from yeast extracts through sensomics approaches and electroencephalography
od: Yimeng Shan, i wsp.
Wydane: (2024-06-01)

Enantiomeric differentiation of three key volatile compounds in three different palm wines (Elaeis guineensis, Borassus flabellifer and Nypa fruticans)
od: Olaniyi, Lasekan Olusegun
Wydane: (2018)

Distinctive exotic flavour and aroma compounds of some exotic tropical fruits and berries: A review.
od: Olusegun, Lasekan, i wsp.
Wydane: (2012)

Effect of processing and flavour fine-tuning techniques on the volatile flavour constituents of pseudocereals and some minor cereals
od: Olaniyi, Lasekan Olusegun, i wsp.
Wydane: (2012)

Generation of meaty flavoring using chicken feather keratin hydrolysate-glucose interaction model
od: Opeyemi, Lasekan Adeseye
Wydane: (2013)

Lipase – catalyzed formation of pentyl nonanoate using screened immobilized lipase from Rhizomucor meihei
od: Muniandy, Megala, i wsp.
Wydane: (2019)

Current trends in nano - encapsulation of flavours and aromas
od: Lasekan, Ola, i wsp.
Wydane: (2016)

Evaluation of the volatilomic potentials of the Lactobacillus casei 431 and Lactobacillus acidophilus La-5 in fermented milk
od: Dabaj, Fatma K., i wsp.
Wydane: (2020)

Insights into the key odorants in fresh and dried Amomum tsaoko using the sensomics approach
od: Miao Liang, i wsp.
Wydane: (2024-06-01)

Volatile constituents of roasted tigernut oil (Cyperus esculentus L.).
od: Lasekan, Ola
Wydane: (2013)

Development and evaluation of anxiolytic potential of bagels incorporated with banana peel flour and lavender
od: Sana Manzoor, i wsp.
Wydane: (2024-03-01)

Quality characteristics and volatile compounds of foam mat dried corn flour
od: Teoh, Li Shing, i wsp.
Wydane: (2016)

Volatile compounds of roasted and steamed Malaysian tropical almond nut (Terminalia catappa L.)
od: Lasekan, Ola, i wsp.
Wydane: (2012)

A comparative analysis of the influence of human salivary enzymes on odorant concentration in three palm wines.
od: Olusegun, Lasekan
Wydane: (2013)

Characterization of Key Aroma Compounds of <i>Zhuyeqing</i> by Aroma Extract Dilution Analysis, Quantitative Measurements, Aroma Recombination, and Omission Studies
od: Lihua Wang, i wsp.
Wydane: (2025-01-01)

Identification of the Key Aroma Compounds in Condensed Hardwood Smoke
od: Timothy Vazquez, i wsp.
Wydane: (2025-02-01)

Headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) determination of volatile compounds in roasted plantains (French sombre and Dwarf kalapua).
od: Olusegun, Lasekan
Wydane: (2011)

Optimization of hot-air drying conditions on the physicochemical characteristics of torch ginger (Etlingera elatior).
od: Juhari, Nurul Hanisah, i wsp.
Wydane: (2012)

LAND USE PLANNING FOR SETTLEMENTS AREA IN CONSIDERATION OF FLOOD AND LANDSLIDE HAZARDS IN BAGEL EN, PURWOREJO, INDONESIA
od: Perpustakaan UGM, i-lib
Wydane: (2009)

Analysis of Key Aroma Compounds in Fermented Goji Berry Wine
od: LIU Yaran, LI Junlong, GU Peishan, LI Ruotong, ZHU Baoqing, ZHANG Bolin
Wydane: (2024-03-01)

Identification of key aroma compounds and core functional microorganisms associated with aroma formation for Monascus-fermented cheese
od: Wang, Y, i wsp.
Wydane: (2023)

The Characterization of the Key Aroma Compounds in Non-Smoked Bacon by Instrumental and Sensory Methods
od: Han Wu, i wsp.
Wydane: (2024-04-01)

Chemo-preventive activities of common vegetables' volatile organic compounds (VOCs)
od: Olusegun, Lasekan, i wsp.
Wydane: (2014)

In vivo analysis of palm wine (Elaeis guineensis) volatile organic compounds (VOCs) by proton transfer reaction-mass spectrometry.
od: Olusegun , Lasekan, i wsp.
Wydane: (2009)

Pineapple (Ananas comosus): a comprehensive review of nutritional values, volatile compounds, health benefits, and potential food products
od: Mohd Ali, Maimunah, i wsp.
Wydane: (2020)

Identification of the aroma-active constituents of the essential oils of Water Dropwort (Oenanthe javanica) and ‘Kacip Fatimah’(Labisia pumila)
od: Pattiram, P. D., i wsp.
Wydane: (2011)

Effect of Roasting Level on the Development of Key Aroma-Active Compounds in Coffee
od: Andrea M. Obando, i wsp.
Wydane: (2024-10-01)