High-temperature forced-air treatment alters the quantity of flavor- related, volatile constituents present in navel and valencia oranges

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 12, 1999, Pages 5184-5188

  Obenland, D M ^a   Arpaia, M L ^b   Austin, R K ^a   MacKey, B E ^a  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

^b UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Citrus; Flavor; Heat; Quarantine; Volatiles

Indexed keywords

LIMONENE; MYRCENE; PINENE; VOLATILE AGENT;

ARTICLE; BEVERAGE; CHEMISTRY; CITRUS FRUIT; FLAVOR; FOOD HANDLING; FOOD QUALITY; FOOD STORAGE; FRUIT; HEAT; HIGH TEMPERATURE PROCEDURES; HUMAN; NONHUMAN; ODOR; TASTE; TIME; VOLATILIZATION;

BEVERAGES; CITRUS; FOOD HANDLING; HEAT; HUMANS; ODORS; TASTE; TIME FACTORS; VOLATILIZATION;

CITRUS; VALENCIA;

EID: 0033385319     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf990077a     Document Type: Article

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