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Profiling Volatile Compounds in Blackcurrant Fruit using Headspace Solid-Phase Microextraction Coupled to Gas Chromatography-Mass Spectrometry
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Volatile Compounds in Pulses: A Review

Adeline Karolkowski1,2, Elisabeth Guichard1, Loïc Briand1

  • 1CSGA (Centre des Sciences du Goût et de l'Alimentation), AgroSup Dijon, CNRS, INRAE, Université de Bourgogne-Franche Comté, 21000 Dijon, France.

Foods (Basel, Switzerland)
|December 24, 2021
PubMed

Keywords:
amino acid degradationfree fatty acid oxidationodour-active compoundsoff-flavourpulsesvolatile compounds

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