Aroma Compounds in Buckwheat (Fagopyrum esculentum Moench) Groats, Flour, Bran, and Husk

Buckwheat is a pseudocereal with a strong characteristic aroma. Compounds responsible for the aroma of buckwheat groats were recently identified, but the distribution of aromatic compounds between different fractions of the buckwheat kernel (flour, bran, and husk) is not yet known. In this study, th...

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Veröffentlicht in:	Cereal chemistry 2010-03, Vol.87 (2), p.141-143
Hauptverfasser:	Janeš, Damjan, Prosen, Helena, Kreft, Ivan, Kreft, Samo
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences bran buckwheat Cereal and baking product industries flour food composition Food industries fractionation Fundamental and applied biological sciences. Psychology gas chromatography grain products hulls mass spectrometry odor compounds odors plant extracts volatile compounds
Online-Zugang:	Volltext
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