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- Luo, Dongsheng, et al. Show all 7 Authors
- Food chemistry 2019 v.289 pp. 680-692
- Setaria italica; aldehydes; boiling; flavor; freeze drying; odor compounds; odors; pyrazines; roasting; sensory evaluation
- ... The effects of roasting, boiling, and freeze-drying after boiling on volatile aroma compounds in three varieties of Chinese foxtail millet (Setaria italica), namely, Jingu 21, Fenghonggu and Dongfangliang were determined. During boiling significant (p < 0.05) increases in the contents of several unsaturated aldehydes, alcohols, and benzene derivatives were observed, unlike roasting that mainly inc ...