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Beide Seiten der vorigen Revision Vorhergehende Überarbeitung | Nächste Überarbeitung Beide Seiten der Revision | ||
fagopyrum_esculentum_moench [2016/11/22 15:03] andreas |
fagopyrum_esculentum_moench [2016/11/29 10:30] andreas |
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Calculation of odour activity values (OAV) of volatiles quantified from freshly ground buckwheat flour showed that compounds with the highest contribution to the buckwheat aroma were: 2, | Calculation of odour activity values (OAV) of volatiles quantified from freshly ground buckwheat flour showed that compounds with the highest contribution to the buckwheat aroma were: 2, | ||
[Identification of buckwheat (Fagopyrum esculentum Moench) aroma compounds with GC-MS., Janeš, D., Kantar, D., Kreft, S., Prosen, H., Food Chemistry, 112(1), 2009, 120-124] | [Identification of buckwheat (Fagopyrum esculentum Moench) aroma compounds with GC-MS., Janeš, D., Kantar, D., Kreft, S., Prosen, H., Food Chemistry, 112(1), 2009, 120-124] | ||
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+ | "An important consideration should be the distinction between the aroma of raw buckwheat, obained by solvent extraction and headspace techniques, and aroma of ' | ||
+ | [Comparison of isolation methods for the determination of buckwheat volatile compounds., Prosen, H., Kokalj, M., Janeš, D., Kreft, S., Food chemistry, 121(1), 2010, 298-306] | ||
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