Characterization of the Key Aroma Compounds in a Freshly Prepared Oat (Avena sativa L.) Pastry by Application of the Sensomics Approach-Reference-Cited by-同舟云学术

Characterization of the Key Aroma Compounds in a Freshly Prepared Oat (Avena sativa L.) Pastry by Application of the Sensomics Approach

Published:2021-01-26 Issue:5 Volume:69 Page:1578-1588
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Dach Anna¹,Schieberle Peter²^ORCID

Affiliation:

1. Leibniz-Institute for Food Systems Biology at the Technical University of Munich (formerly Deutsche Forschungsanstalt für Lebensmittelchemie), Lise-Meitner-Straße 34, D-85354 Freising, Germany

2. Faculty for Chemistry, Technical University of Munich, Lichtenbergstraße 4, D-85748 Garching, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c07498

Reference48 articles.

1. CHAPTER 11: Oat β-Glucan: Properties and Function

2. U.S. Food and Drug Administration (FDA). Food Labeling: Health Claims; Oats and Coronary Heart Disease; FDA: Silver Spring, MD, 1997, Vol. 62, pp 3584–3601.

3. Bitter-tasting monoglycerides from stored oat flour

4. Guenther-Jordanland, K. Molecular characterization of the bitter components in oat flour. Ph.D. Thesis, Technical University of Munich, Munich, Germany, 2019; ISBN: 978-3-8439-4097-9 (in German).

5. Carbonyl Compounds in Toasted Oat Flakes

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