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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
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2013 v.54 no.1 pp. 165-170
- Helianthus tuberosus; Jerusalem artichokes; autumn; baking; boiling; carbohydrate content; cell membranes; correlation; hardness; inulin; overwintering; sensory evaluation; spring; sugars; sweetness; taste; texture; tubers; water binding capacity
- ... The Jerusalem artichoke (Helianthus tuberosus L.) tuber is a root vegetable with excellent gastronomic qualities, however the culinary properties are underexploited. Carbohydrate content, instrumental texture analysis and sensory profiling were used to study the effects of culinary preparation in three different varieties of Jerusalem artichoke tubers at two different harvest times. Texture attrib ...