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Differentiation between Aroma-Related Bioactives in Native Cold-Pressed Rapeseed Oils with Desired Sensory Attributes and with a Fusty/Musty Off-Flavor Using Multivariate Methods

机译：利用所需感官属性的天然冷压油菜籽油中的香气相关生物术之间的差异，使用多元方法具有闪光/霉味

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Kathrin Matheis; Michael Granvogl;
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1. Unraveling the fusty/musty off-flavor in native cold-pressed rapeseed oil by application of the molecular sensory science concept [J] . INFORM: International News on Fats, Oils and Related Materials . 2018,第1期

机译：通过应用分子感官科学概念，在原生冷压油菜籽油中解开愚蠢/霉味的味道
2. Characterization of Key Odorants Causing a Fusty/Musty Off-Flavor in Native Cold-Pressed Rapeseed Oil by Means of the Sensomics Approach [J] . Matheis Katrin, Granvogl Michael Journal of Agricultural and Food Chemistry . 2016,第43期

机译：利用感官方法表征天然冷榨菜籽油中产生有味/有臭味的关键气味
3. A chemometric approach for the differentiation of sensory good and bad (musty/fusty) virgin rapeseed oils on basis of selected volatile compounds analyzed by dynamic headspace GC-MS [J] . Bonte Anja, Bruehl Ludger, Vosmann Klaus, European Journal of Lipid Science and Technology . 2017,第4期

机译：通过动态顶空GC-MS分析的选择挥发性化合物基于所选择的挥发性化合物的感觉良好和坏（Musty / Fusty）处女油菜籽油的化学计量方法
4. Comparing the effects of conventional and microwave roasting methods for bioactive composition and the sensory quality of cold-pressed orange seed oil [O] . B. Aydeniz Güneşer, E. Yilmaz 2019

机译：比较传统和微波焙烤方法对生物活性成分的影响以及冷榨橙子油的感官品质
5. EFFECT OF SEED DEHULLING ON SENSORY AND PHYSICAL-CHEMICAL QUALITY AND NUTRITIONAL VALUE OF COLD-PRESSED RAPESEED OIL [O] . Małorzata Wroniak, Andrzej Anders, Arkadiusz Szterk, 2013

机译：种子去壳对冷压油菜籽油感觉与物理化学品质及营养价值的影响

Differentiation between Aroma-Related Bioactives in Native Cold-Pressed Rapeseed Oils with Desired Sensory Attributes and with a Fusty/Musty Off-Flavor Using Multivariate Methods

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