Volatile flavour retention in food technology and during consumption: Juice and custard examples

Food Chemistry

Volumn 106, Issue 4 SPEC. ISS., 2008, Pages 1385-1392

  van Ruth, Saskia M ^a   Frasnelli, Johannes ^b   Carbonell, Leire ^c  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b UNIVERSITY OF DRESDEN MEDICAL SCHOOL   (Germany)

^c INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Aroma; Clemenules; Mandarin juice; PTR MS; Water

Indexed keywords

ARTICLE; FLAVOR; FOOD ANALYSIS; FOOD HANDLING; FOOD INTAKE; HYDRATION; MANDARIN; MASS SPECTROMETRY; PRINCIPAL COMPONENT ANALYSIS; PROTON TRANSPORT; VOLATILIZATION; WATER CONTENT;

EID: 35448947928     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.08.093     Document Type: Article

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