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P24: VOLATILE MOLECULES AND PHENOLIC PROFILE OF HEMP EDIBLE PRODUCTS

机译：P24：大麻可食用产品的挥发性分子和酚醛概况

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The aroma and flavor that characterize the edible products of Cannabis sativa L. can be attributed to both flavonoids and volatile molecules. Such compounds are particularly important for the taste and aromatic characteristics. The volatile profile of a sample is one of the most appreciated properties and plays a key role in determining its perception and acceptability. Depending on their presence and amount, volatile compounds influence the organoleptic characteristics of food products as well as the sensorial perception, and are responsible for their unique flavor and aroma.

机译：表征Cannabis Sativa L的可食用产品的香气和味道可归因于黄酮类化合物和挥发性分子。这些化合物对于味道和芳族特性尤为重要。样品的挥发性曲线是最受赞赏的属性之一，在确定其感知和可接受性方面发挥关键作用。根据其存在和量，挥发性化合物影响食品的感官特性以及感官感知，并负责它们独特的风味和香气。

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《IMEKOFOODS Conference》|2018年|389p|共1页
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Boscaino F.; Coccia E.; Paolucci M.; Siano F.; Sorrentino G.; Di Stasio M.; Moccia S.; Volpe M. G.;
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中图分类 TS207-53;
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P24: VOLATILE MOLECULES AND PHENOLIC PROFILE OF HEMP EDIBLE PRODUCTS

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