In this study, the volatile components in 40 samples of Tartary buckwheat and common
buckwheat from 6 major producing areas in China were analyzed. A total of 77 volatile …

Tartary buckwheat (Fagopyrum tataricum) seeds have a strong aroma that characteristically
differs from the aroma of common buckwheat (Fagopyrum esculentum). Its phytochemical …

In this study, the changes in flavor characteristics of tartary buckwheat (TB) roasting at
temperatures of 160° C, 180° C, 200° C, and 220° C for 8 min were evaluated by …

Buckwheat is a pseudocereal with a strong characteristic aroma. Compounds responsible
for the aroma of buckwheat groats were recently identified, but the distribution of aromatic …

The key odorants of tartary buckwheat (TB) were researched by a sensory-directed flavor
analysis approach for the first time. After the volatiles of TB were isolated by solvent-assisted …

Buckwheat has a strong characteristic aroma, but its phytochemical background has not yet
been fully elucidated. The aims of this study were identification and quantification of …

Buckwheat is a rich source of starch, proteins, minerals and antioxidants, and as such has
become a popular functional ingredient incorporated in diverse recipes/products with …

An investigation of the volatile compounds and aroma-active compounds of Shochu cereals
was carried out. The volatile flavour fractions were concentrated from buckwheat, rice and …

Tartary buckwheat (TB) is an edible pseudocereal with good health benefits, but its adhering
thick shell and bitter taste inhibit its consumption. In this study, the first hybrid rice-Tartary …

Bulgur is enjoyed and rediscovered by many people as a stable food because of its color,
flavor, aroma, texture, and nutritional and economical values. There is more than one type of …