Characterization of aroma potential of apricot varieties using different extraction techniques

Food Chemistry

Volumn 105, Issue 2, 2007, Pages 829-837

  Solis Solis H M ^a   Calderon Santoyo M ^a   Schorr Galindo, S ^b   Luna Solano, G ^c   Ragazzo Sanchez J A ^a  

^a LABORATORIO INTEGRAL DE INVESTIGACIÓN EN ALIMENTOS   (Mexico)

^b UNIV MONTPELLIER   (France)

^c INSTITUTO TECNOLÓGICO DE ORIZABA   (Mexico)

Author keywords

Apricot; Aroma compounds; Aroma potential; Chemical hydrolysis; Enzymatic hydrolysis; Prunus armeniaca

Indexed keywords

ALCOHOL DERIVATIVE; ALDEHYDE DERIVATIVE; BETA IONONE; KETONE DERIVATIVE; LACTONE DERIVATIVE; LINALOOL; PHENOL DERIVATIVE; TERPENE DERIVATIVE; TERPINEOL;

ANALYSIS OF VARIANCE; APRICOT; AROMA; ARTICLE; DISTILLATION; EXTRACTION; GAS CHROMATOGRAPHY; HYDROLYSIS; LIQUID LIQUID EXTRACTION; MASS SPECTROMETRY; SOLID PHASE EXTRACTION; SOLID PHASE MICROEXTRACTION;

PRUNUS ARMENIACA;

EID: 34447323631     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.01.061     Document Type: Article

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