Volatile constituents of roasted tigernut oil (Cyperus esculentus L.)
Journal of the science of food and agriculture | 1 Sep 2012
O Lasekan
Abstract
Volatile compounds play a key role in determining the sensory appreciation of vegetable oils. In this study a systematic evaluation of odorants responsible for the characteristic flavour of roasted tigernut oil was carried out.
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- Concepts
- Oil, Oils, Essential oil, Cyperus rotundus, Fat, Cyperus, Cyperus esculentus
- MeSH headings
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