Exploring the formation pathways of characteristic volatile organic compounds after walnut roasting based on HS-SPME-GC-MS and multivariate statistical analysis

Food Chemistry 2026

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Authors: Kaiyang Zhu, Ji Ma, Ruona Li, Hafiz Muhammad Mubeen, Ting Zhang, Hongjie Lei, Wenge Zhao, Huaide Xu, Mei Li

DOI: 10.1016/j.foodchem.2026.148510

Cited by: 2

References: 46

Fields of Study & Subjects

Nuts composition and effects Edible Oils Quality and Analysis Food Chemistry and Fat Analysis

References 46