Volatile constituents of roasted tigernut oil (Cyperus esculentus L.)

Lasekan O 1

Affiliations 

  • 1 Department of Food Technology, Faculty of Food Science & Technology, University Putra Malaysia, UPM 43400, Serdang Malaysia
J Sci Food Agric, 2013 Mar 30;93(5):1055-61.
PMID: 22936608 DOI: 10.1002/jsfa.5846

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.

* Title and MeSH Headings from MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine.

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