Review on Volatile Flavor Components of Roasted Oilseeds and Their Products

• 作者: HOU Lixia LI Cuicui
• 来源期刊: 粮油科技:英文版
• 学科: 工学
• 关键词: Roasted OILSEEDS and THEIR PRODUCTS VOLATILE COMPOUNDS FORMATION
• 年，卷（期）: lykjywb_2018,（4）
• 页码范围: 151-156
• 页数: 6页
• 分类号: TS222.1

摘要

Volatile flavor components in foods are the key quality parameters. The researchers conducted in-depth research on sesame oil, peanut oil, rapeseed oil, sunflower oil, sesame paste and peanut butter, etc. However, there is no comprehensive summary about the flavor of roasted oilseeds and their products. The occurrence and the formation mechanisms of the main volatile flavor substances,and the impacts of processing factors are discussed in this review, which may provide references for further research on volatile flavor compounds, identification and evaluation of specific products and development of new products.