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Food Chem

Title:		Effect of cooking on aroma profiles of Chinese foxtail millet (Setaria italica) and correlation with sensory quality
Author(s):		Bi S; Wang A; Wang Y; Xu X; Luo D; Shen Q; Wu J;
Address:		"Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing 100083, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China. Bayin Guoleng Vocational and Technical College, Korla 841000, China. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China. Electronic address: shenqun@cau.edu.cn. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing 100083, China; College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China; Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture, Beijing 100083, China; Beijing Key Laboratory for Food Non-thermal Processing, Beijing 100083, China. Electronic address: wjhcau@hotmail.com"
Journal Title:		Food Chem
Year:		2019
Volume:		20190321
Issue:
Page Number:		680 - 692
DOI:		10.1016/j.foodchem.2019.03.108
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The effects of roasting, boiling, and freeze-drying after boiling on volatile aroma compounds in three varieties of Chinese foxtail millet (Setaria italica), namely, Jingu 21, Fenghonggu and Dongfangliang were determined. During boiling significant (p?ª+
Keywords:		Alcohols/analysis Aldehydes/analysis Benzene/analysis Color Consumer Behavior *Cooking Food Analysis Humans Odorants/*analysis Setaria Plant/*chemistry *Smell *Taste Volatile Organic Compounds/analysis (E)-2-Heptenal (PubChem CID: 5283316) (E)-2-Octenal (;
Notes:		"MedlineBi, Shuang Wang, Aojidong Wang, Yanping Xu, Xinxing Luo, Dongsheng Shen, Qun Wu, Jihong eng England 2019/04/09 Food Chem. 2019 Aug 15; 289:680-692. doi: 10.1016/j.foodchem.2019.03.108. Epub 2019 Mar 21"