| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541577 | Food Chemistry | 2011 | 7 Pages |
Abstract
⺠P. terebinthus could be rapidly analyzed using direct thermal desorption-GCxGC-TOF/MS. ⺠The samples were pan-roasted for 0-25 minutes at 200 °C. ⺠Pan-roasted P. terebinthus volatiles contained similar flavor compounds to coffee beans. ⺠P. terebinthus fruits could therefore be used in the coffee industry.
Related Topics
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Authors
F. Gogus, M.Z. Ozel, D. Kocak, J.F. Hamilton, A.C. Lewis,