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- Edelenbos, Merete, et al. Show all 4 Authors
- Food chemistry 2012 v.133 no.1 pp. 82-89
- Helianthus tuberosus; Jerusalem artichokes; chemical composition; flavor; fungi; harvest date; headspace analysis; ingestion; inulin; nuts; odors; quantitative analysis; sensory evaluation; sugars; terpenoids; tubers; volatile compounds
- ... Sensory evaluation and analysis of volatile compounds, sugars and inulin were used to assess the eating quality of three varieties of Jerusalem artichoke (Helianthus tuberosus L.) tubers harvested at three different times. Forty-one volatile compounds were isolated by dynamic headspace sampling and analysed by GC–MS. The total concentration of sampled volatiles was low with an average of 25.4ng/g ...
- Edelenbos, Merete, et al. Show all 5 Authors
- Food chemistry 2013 v.141 no.2 pp. 1445-1450
- Helianthus tuberosus; Jerusalem artichokes; autumn; boiling; citric acid; color; discoloration; enzymatic browning; harvesting; iron; malic acid; peeling; phenolic acids; sensory evaluation; spring; tubers
- ... Jerusalem artichoke tubers (Helianthus tuberosus L.) undergo enzymatic browning when peeled or cut, and turn grey after boiling, due to after-cooking darkening reactions between iron and phenolic acids. In an attempt to reveal the components responsible for these discolouration reactions, sensory evaluation and instrumental colour measurements were related to contents of total phenolics, phenolic ...