Comparison of volatiles of banana powder dehydrated by vacuum belt drying, freeze-drying and air-drying

Food Chemistry

Volumn 104, Issue 4, 2007, Pages 1516-1521

  Wang, Juan ^a   Li, Yuan Zhi ^a   Chen, Ren Ren ^b   Bao, Jin Yong ^a   Yang, Gong Ming ^a  

^a SOUTH CHINA AGRICULTURAL UNIVERSITY   (China)

^b Institute of Agricultural Mechanization   (China)

Author keywords

Aroma; Banana; Drying; GC MS; Powder; Volatiles

Indexed keywords

ACETIC ACID 3 METHYLBUTYL ESTER; ACETIC ACID DERIVATIVE; ALCOHOL; ALKENE; ALKYNE; BUTYRIC ACID; ELEMICIN; ESTER; EUGENOL; ISOVALERIC ACID; UNCLASSIFIED DRUG; VOLATILE AGENT;

AROMA; ARTICLE; BANANA; COMPARATIVE STUDY; CONTROLLED STUDY; FREEZE DRYING; GAS CHROMATOGRAPHY; INTERMETHOD COMPARISON; MASS SPECTROMETRY; NONHUMAN; ODOR; POWDER; SOLID PHASE MICROEXTRACTION; STATISTICAL ANALYSIS; VACUUM;

EID: 34249041998     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.02.029     Document Type: Article

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