Volatiles and Flavor of Five Turkish Hazelnut Varieties as Evaluated by Descriptive Sensory Analysis, Electronic Nose, and Dynamic Headspace Analysis/Gas Chromatography-Mass Spectrometry |
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| Authors: | C. ALASALVAR,A. Z. ODABASI,N. DEMIR,M. Ö . BALABAN,F. SHAHIDI,K. R. CADWALLADER |
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| Affiliation: | Author Alasalvar is with the Faculty of Health and Life Sciences, Food Research Center, Univ. of Lincoln, Brayford Pool, Lincoln, LN6 7TS, United Kingdom. Authors Odabasi, Demir, and Balaban are with the Dept. of Food Science and Human Nutrition, Univ. of Florida, PO Box 110370, Gainesville, Fla. Author Shahidi is with the Dept. of Biochemistry, Memorial Univ. of Newfoundland, St. John's, Newfoundland, A1B 3X9, Canada. Author Cadwallader is with the Dept. of Food Science and Human Nutrition, Univ. of Illinois, 1302 W. Pennsylvania Ave., Urbana, Ill. Direct inquiries to author Alasalvar (E-mail: ). |
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