Influence of thermal treatment on black currant (Ribes nigrum L.) juice aroma

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 25, 2004, Pages 7628-7636

  Varming, Camilla ^a   Andersen, Mogens L ^a   Poll, Leif ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Aroma; Black currant juice; Dynamic headspace collection; Thermal treatment

Indexed keywords

ALDEHYDE; BLACK CURRANT EXTRACT; ESTER; FURAN DERIVATIVE; PHENOL DERIVATIVE; TERPENE;

AROMA; ARTICLE; BLACK CURRANT; CHEMICAL COMPOSITION; CONTROLLED STUDY; GAS CHROMATOGRAPHY; HEATING; MASS SPECTROMETRY; NONHUMAN; PASTEURIZATION; SENSORY EVALUATION; THERMAL EXPOSURE;

BEVERAGES; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HEAT; ODORS; RIBES;

RIBES; RIBES HUDSONIANUM; RIBES NIGRUM;

EID: 10644242559     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf049435m     Document Type: Article

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