Chemical composition of volatiles from coconut sap (neera) and effect of processing

Food Chemistry

Volumn 101, Issue 3, 2007, Pages 877-880

  Borse, Babasaheb Bhaskarrao ^a   Rao, Lingamallu Jagan Mohan ^a   Ramalakshmi, Kulathooran ^a   Raghavan, Bashyam ^a  

^a CENTRAL FOOD TECHNOLOGICAL RESEARCH INSTITUTE   (India)

Author keywords

Arecaceae; Clarification; Cocos nucifera L.; Fermentation; Fresh; GC MS; Neera; Volatiles

Indexed keywords

FURAN DERIVATIVE; HEXANOL; LACTIC ACID ETHYL ESTER; PHENETHYLAMINE; VOLATILE AGENT;

ARTICLE; CHEMICAL ANALYSIS; COCONUT; DISTILLATION; EXTRACTION; FOOD ANALYSIS; FOOD PROCESSING;

ARECACEAE; COCOS NUCIFERA;

EID: 33748921450     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.02.026     Document Type: Article

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