Fatty Acid Composition, Tocopherols, Volatile Compounds, and Sensory Evaluation of Low Morphine Yielding Varieties of Poppy (Papaver somniferum L.) Seeds and Oils - Luhmer, Katharina; Schulze-Kaysers, Nadine; Feuereisen, Michelle; Wirth, Lukas; Maretzky, Fabian; Wüst, Matthias; Blum, Hanna; Dörr, Elisa; Pude, Ralf (Journal of agricultural and food chemistry, 2021)
Keywords: fatty acid composition; Fatty Acids; Food and Beverage Chemistry/Biochemistry; food chemistry; hexanoic acid; limonene; linoleic acid; lipid content; Morphine; odors; Papaver; Papaver somniferum; Plant Oils; Seeds; sensory evaluation; summer; Tocopherols; aroma analysis; mass spectrometry; SPME headspace; sensory profile; Papaver somniferum L