Fatty Acids and Flavor Components in the Oil Extracted from Golden Melon Seeds

For complete utilization of raw materials and edible oil production, the oil from golden melon seeds (GSs) is extracted via the cold‐pressing, hot‐pressing, and ultrasound‐assisted aqueous enzymatic extraction (AEE), and the fatty acid composition, and nutritional value of the extracted GS oils (GSO...

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Veröffentlicht in:	European journal of lipid science and technology 2021-04, Vol.123 (4), p.n/a
Hauptverfasser:	Chen, Lihua, Li, Dongna, Zhu, Chuchu, Ma, Xia, Rong, Yuzhi
Format:	Artikel
Sprache:	eng
Schlagworte:	Alcohols Aldehydes Aroma Cold pressing Composition Edible oils Electronic noses Esters E‐nose Fatty acid composition Fatty acids Flavor Flavors Fruits Gas chromatography gas chromatography–mass spectrometry golden melon seeds oil Ketones Mass spectrometry Mass spectroscopy Nutritive value Oils & fats Peroxide Physiochemistry Pressing Pyrazines Raw materials Seeds Ultrasound Volatile compounds Volatile hydrocarbons
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