Frozen storage effects on anthocyanins and volatile compounds of raspberry fruit

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 3, 2000, Pages 873-879

  De Ancos, Begoña ^a   Ibañez, Elena ^b   Reglero, Guillermo ^b   Cano, M Pilar ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

Author keywords

Anthocyanin; Aroma; Color; Freezing; Frozen storage effects; Raspberry; Volatile compound

Indexed keywords

ALPHA IONONE; ANTHOCYANIN; CARYOPHYLLENE; CYANIDIN 3 GLUCOSIDE; ESSENTIAL OIL; VOLATILE AGENT;

ARTICLE; CHEMICAL COMPOSITION; CHEMISTRY; COLOR; CRYOPRESERVATION; DECOMPOSITION; FOOD PRESERVATION; FOOD STORAGE; FREEZING; FRUIT; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; MASS FRAGMENTOGRAPHY; MASS SPECTROMETRY; NONHUMAN; ODOR; SEASON; SOLID PHASE EXTRACTION; THERMOSTABILITY;

ANTHOCYANINS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLOR; FOOD PRESERVATION; FREEZING; FRUIT; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; ODORS; OILS, VOLATILE;

RUBUS GLAUCUS;

EID: 0343134042     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf990747c     Document Type: Article

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