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Key odor and physicochemical characteristics of raw and roasted jicaro seeds (#Crescentia alata# K.H.B.)

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Corrales Hernandez C., Lebrun M., Vaillant F., Madec M.N., Lortal S., Pérez A.M., Fliedel G.
2017

Jicaro seeds (Crescentia alata) are widely consumed in Central America, primarily as a popular tasty and nutritious beverage called ¿horchata¿. Seeds are roasted to develop a specific aroma through a process that has never been explored. Volatile compounds, extracted from raw and roasted jicaro seeds (140 °C for 140 s) by SAFE (Solvent Assisted Flavor Evaporation), were analyzed by Gas ...

Composition des produits alimentaires; Traitement et conservation des produits alimentaires

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