Optimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptance期刊界 All Journals 搜尽天下杂志传播学术成果专业期刊搜索期刊信息化学术搜索

Optimization of roasting conditions in hydroSOStainable almonds using volatile and descriptive sensory profiles and consumer acceptance

Authors:	Leontina Lipan Marina Cano-Lamadrid Laura Vázquez-Araújo Jacek Łyczko Alfonso Moriana Francisca Hernández Elena García-García Ángel A. Carbonell-Barrachina

Affiliation:	1. Department of Agro-Food Technology, Research Group “Food Quality and Safety, CSA,”, Universidad Miguel Hernández de Elche (UMH), Escuela Politécnica Superior de Orihuela (EPSO), Alicante, 03312 Spain;2. BCCInnovation, Technological Center in Gastronomy, Donostia-San Sebastián, Gipuzkoa, 20009 Spain;3. Faculty of Biotechnology and Food Science, Wrocław University of Environmental and Life Sciences, Wrocław, 50375 Poland;4. Departamento de Ciencias Agroforestales, ETSIA, Universidad de Sevilla, Sevilla, 41013 Spain Unidad Asociada al CSIC de Uso sostenible del suelo y el agua en la agricultura (US-IRNAS), Sevilla, 41013 Spain;5. Department of Plant Science and Microbiology, UMH, EPSO, Research Group “Plant Production and Technology”, Orihuela, Alicante, 03312 Spain

Abstract:

Keywords:	liking drivers Prunus dulcis pyrazines regulated deficit irrigation volatile compounds water stress