Quality-Driven Design of Pandan-Flavored Sponge Cake: Unraveling the Role of Thermal Processing on T...
Quality-Driven Design of Pandan-Flavored Sponge Cake: Unraveling the Role of Thermal Processing on Typical Pandan Aroma
About this item
Full title
Author / Creator
Chen, Xiao , Cao, Ying , Lan, Weijie , Gu, Zixuan , He, Wenjia , He, Jianfei and Zhao, Liyan
Publisher
Switzerland: MDPI AG
Journal title
Language
English
Formats
Publication information
Publisher
Switzerland: MDPI AG
Subjects
More information
Scope and Contents
Contents
Pandan (
Roxb.) has been used in the production of bakery goods either as a functional ingredient or a natural flavoring that, when roasted, exerts a fragrant rice-like aroma and an attractive green color. This study elucidated the typical aroma compounds from pandan leaves and explored the influence of thermal treatments on their aroma profiles...
Alternative Titles
Full title
Quality-Driven Design of Pandan-Flavored Sponge Cake: Unraveling the Role of Thermal Processing on Typical Pandan Aroma
Authors, Artists and Contributors
Author / Creator
Identifiers
Primary Identifiers
Record Identifier
TN_cdi_doaj_primary_oai_doaj_org_article_ebcec8bd4ce047edb4a9f7bc839aa86d
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_ebcec8bd4ce047edb4a9f7bc839aa86d
Other Identifiers
ISSN
2304-8158
E-ISSN
2304-8158
DOI
10.3390/foods13193074
