Odor-active constituents in fresh pineapple (Ananas comosus [L.] Merr.) by quantitative and sensory evaluation

Bioscience, Biotechnology and Biochemistry

Volumn 69, Issue 7, 2005, Pages 1323-1330

  Tokitomo, Yukiko ^a   Steinhaus, Martin ^b   Büttner, Andrea ^b   Schieberle, Peter ^b  

^a UNIVERSITY OF YAMANASHI   (Japan)

^b DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

Aroma extract dilution analysis; Odor active compound; Pineapple; Sensory evaluation; Stable isotope dilution assay

Indexed keywords

DISTILLATION; FLAVORS; ISOTOPES; ODOR CONTROL;

AROMA EXTRACT DILUTION ANALYSIS; PINEAPPLE; SENSORY EVALUATION;

PLANTS (BOTANY);

2 METHYLBUTYRIC ACID; 2-METHYLBUTYRATE; BUTYRIC ACID DERIVATIVE; FLAVORING AGENT; FURAN DERIVATIVE; FURANEOL; PLANT EXTRACT; PROPIONIC ACID DERIVATIVE;

ARTICLE; BEVERAGE; CALIBRATION; CHEMISTRY; FRUIT; GAS CHROMATOGRAPHY; HUMAN; METHODOLOGY; ODOR; PINEAPPLE; TASTE; VOLATILIZATION;

ANANAS; BEVERAGES; BUTYRATES; CALIBRATION; CHROMATOGRAPHY, GAS; FLAVORING AGENTS; FRUIT; FURANS; HUMANS; ODORS; PLANT EXTRACTS; PROPIONATES; TASTE; VOLATILIZATION;

ANANAS COMOSUS; MALUS X DOMESTICA;

EID: 23944468598     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.69.1323     Document Type: Article

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