Optimization of extraction of apple aroma by dynamic headspace and influence of saliva on extraction of volatiles

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 16, 2004, Pages 5175-5182

  Mehinagic, Emira ^a   Prost, Carole ^a   Demaimay, Michel ^a  

^a Laboratoire de Biochimie Alimentaire   (France)

Author keywords

Apple; Aroma; Artificial saliva; Dynamic headspace; Odor representativeness; Optimization

Indexed keywords

VOLATILE AGENT;

APPLE; AROMA; ARTICLE; CULTIVAR; EXTRACTION; FRUIT; ODOR; SALIVA; TEMPERATURE DEPENDENCE; TIME; VOLATILIZATION;

FRUIT; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; MALUS; ODORS; REPRODUCIBILITY OF RESULTS; SALIVA; SMELL; TEMPERATURE; TIME FACTORS; VOLATILIZATION;

MALUS; MALUS X DOMESTICA;

EID: 3843137472     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf049577g     Document Type: Article

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