Evolution of aroma compounds from orange juice stored in polyethylene terephthalate (PET)

Food Additives and Contaminants

Volumn 22, Issue 2, 2005, Pages 185-195

  Berlinet, C ^a   Ducruet, V ^b   Brillouet, J M ^a   Reynes, M ^a   Brat, P ^a  

^a CIRAD   (France)

^b Bioinformatique et Chimie Moléculaire   (France)

Author keywords

Absorption; Glass; Orange juice; Packaging; Polyethylene terephthalate (PET); Volatile compounds

Indexed keywords

4 VINYLGUAIACOL; ALDEHYDE; ALKANOL; BUTYRIC ACID ETHYL ESTER; ESTER; FURFURAL; GUAIACOL; HEXANAL; KETONE; LIMONENE; LINALOOL; MYRCENE; OXYGEN; POLYETHYLENE TEREPHTHALATE; SESQUITERPENE; TERPENE; TERPINEOL; UNCLASSIFIED DRUG; VOLATILE AGENT;

ABSORPTION; ACIDITY; ARTICLE; CATALYSIS; CHEMICAL REACTION; CLUSTER ANALYSIS; CONTROLLED STUDY; DIFFERENTIAL SCANNING CALORIMETRY; FOOD PACKAGING; FOOD STORAGE; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; ODOR; ORANGE JUICE; PERMEABILITY; PRINCIPAL COMPONENT ANALYSIS; PRIORITY JOURNAL; QUANTITATIVE ANALYSIS; ROOM TEMPERATURE; STORAGE TEMPERATURE; TIME;

ABSORPTION; ALDEHYDES; BEVERAGES; CITRUS; FOOD PACKAGING; GLASS; ODORS; POLYETHYLENE TEREPHTHALATES; SMELL; TERPENES;

EID: 17444366219     PISSN: 0265203X     EISSN: None     Source Type: Journal    
DOI: 10.1080/02652030500037860     Document Type: Article

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