Development of a screening system for the evaluation of soybean [Glycine max] volatiles - Kakumyan, P.(Yamaguchi Univ. (Japan)); Kato, M; Hajika, M; Matsui, K (Bioscience, biotechnology, and biochemistry, 2009)
Keywords: Aldehydes - chemistry; Aldehydes - metabolism; ALIMENT TRANSFORME; ALIMENTOS PROCESADOS; automation; Biological and medical sciences; biotechnology; Chromatography, Gas; COMPOSE VOLATIL; COMPUESTO VOLATIL; FLAVEUR; flavor; FLAVOUR; Fundamental and applied biological sciences. Psychology; gas chromatography; GLYCINE MAX; Glycine max - chemistry; Glycine max - classification; Glycine max - enzymology; GRAINE; headspace analysis; hexanal; hydroperoxide lyase; LIPOXIGENASA; LIPOXYGENASE; Lipoxygenase - metabolism; lipoxygenases; Octanols - chemistry; Octanols - metabolism; PROCESSED FOODS; SABOR; SEEDS; Seeds - chemistry; Seeds - enzymology; SELECCION; SELECTION; SEMILLA; soybean (Glycin max L. Merril) seed; soybeans; VARIEDADES; VARIETE; VARIETIES; VOLATILE COMPOUNDS; Volatilization; Volatile compound; Screening; Merril seed; Enzyme; hydroperoxide lyase; hexanal; Lyases; Oxidoreductases; Soybean; Lipoxygenase; soybean Glycin max L; Flavor