Quality control, ontogenetic variability and sensory profiling of ‘cilantro-mimic’ spiny coriander (Eryngium foetidum L.): A flavour perspective

Gitasree Borah,Pranjit Kumar Bora,Bhaskar Protim Mahanta,Siddhartha Proteem Saikia,Saikat Haldar

Food Chemistry Advances（2023）

引用 1|浏览4

暂无评分

摘要

•Spiny coriander: cilantro-mimic and traditional food flavouring agent.•Quality control and chemotaxonomic identification technique.•Recommended harvest: whole aerial part at full maturity.•Aroma: unique and more pungent than common coriander.•Essential oil: prospective readymade and natural food flavour.

查看译文

关键词

spiny coriander,flavour perspective,ontogenetic variability,sensory profiling,cilantro-mimic

AI 理解论文

溯源树

样例

生成溯源树，研究论文发展脉络

Chat Paper

正在生成论文摘要