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Insight into the evolution of flavor compounds during cooking of common beans utilizing a headspace untargeted

Claire M Chigwedere1, Wondyfraw W Tadele1, Junjie Yi1

  • 1KU Leuven, Laboratory of Food Technology, Leuven Food Science and Nutrition Research Center (LFoRCe), Department of Microbial and Molecular Systems (M(2)S), Kasteelpark Arenberg 22 Box 2457, 3001 Heverlee, Belgium.

Food Chemistry
|February 7, 2019
PubMed

Keywords:
AgingBeansCookingMaillard reactionsMarker compoundsSodium chloride (PubChem CID: 5234)Volatile compounds

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