Gas chromatographic-olfactometric characterization of aroma compounds in two types of cashew apple nectar

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 4, 2003, Pages 1010-1015

  Valim, M Filomena ^a,b   Rouseff, Russell L ^b   Lin, Jianming ^b,c  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

^b UNIVERSITY OF FLORIDA   (United States)

^c Firmenich Inc   (United States)

Author keywords

2 methylbutyric acid; Character impact compounds; Ethyl 3 methylbutyrate; GC O; Pasteurization; Sulfur volatiles

Indexed keywords

2 METHYLBUTYRIC ACID; ACETIC ACID; BENZALDEHYDE; BUTYRIC ACID DERIVATIVE; ETHYL 3 METHYLBUTYRATE; FLAVORING AGENT; SULFUR; UNCLASSIFIED DRUG; VOLATILE AGENT;

ANACARDIUM; AROMA; ARTICLE; BRAZIL; CASHEW NUT; CHEMISTRY; FRUIT; GAS CHROMATOGRAPHY; HUMAN; MASS SPECTROMETRY; ODOR; OLFACTOMETER; PASTEURIZATION; PLANT SEED; VOLATILIZATION;

ANACARDIUM; BRAZIL; CHROMATOGRAPHY, GAS; FRUIT; HUMANS; ODORS; SEEDS; SMELL; VOLATILIZATION;

ANACARDIUM; ANACARDIUM OCCIDENTALE; MALUS X DOMESTICA;

EID: 0037433169     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf025738+     Document Type: Article

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