Impact of nixtamalization on flavor development in traditional Mexican tortillas: a comparative analysis of aroma impact compounds

Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2027-08-01

Name thesis:degree_name

M.S.

Level thesis:degree_level

Thesis

Discipline thesis:degree_discipline

Food Science & Human Nutrition

Grantor

University of Illinois Urbana-Champaign

Year dc:date

2025

Author dc:creator

• Velasco Hernandez, Manuel Jesus

Contributors dc:contributor

• Cadwallader, Keith R.
• Torrico, Damir
• Engeseth, Nicki

• Nixtamalization
• Tortilla
• Volatile Compounds
• Sensory Analysis
• Gas Chromatography-olfactometry (gc-o)
• Aroma Extract Dilution Analysis (aeda)
• Stable Isotope Dilution Analysis (sida)
• Odor Activity Values (oavs)
• Solvent-assisted Flavor Evaporation (safe)
• Key Odorants
• O-aminoacetophenone

Statement dc:rights

• © 2025 Manuel Jesus Velasco Hernandez

Language dc:language

en, eng

Handle dc:identifier

https://hdl.handle.net/2142/130221

OAI identifier oai:identifier

oai:www.ideals.illinois.edu:2142/130221