Investigation of aromatic compounds in Alicante and Jijona turrón

European Food Research and Technology

Volumn 227, Issue 4, 2008, Pages 1139-1147

  Vazquez Araujo L ^a   Verdu A ^b   Enguix, L ^a   Carbonell Barrachina, A A ^a  

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

^b Consejo Regulador de Las Indicaciones Geograficas Protegidas Jijona y Turron de Alicante ^*  (Spain)

Author keywords

Aroma proWle; Marcona almond; Nougat; Orange blossom honey; Rosemary honey

Indexed keywords

ALDEHYDES; AROMATIC COMPOUNDS; AROMATIZATION; DISTILLATION; ESSENTIAL OILS; EXTRACTION; HEATING; HYDROCARBONS; LIPIDS; MIXTURES; OLEFINS; ORGANIC COMPOUNDS; SOLVENT EXTRACTION; SUGAR (SUCROSE); SUGARS; TELLURIUM COMPOUNDS; VOLATILE ORGANIC COMPOUNDS;

CHEMICAL GROUPS; CHRISTMAS; DIFFERENT TYPES; PYRAZINES; ROSEMARY (ROSMARINUS OFFICINALIS L); SIMULTANEOUS DISTILLATION-EXTRACTION (SDE); SPANISH; SPRINGER (CO); VOLATILE COMPOUNDS;

AROMATIC HYDROCARBONS;

PRUNUS DULCIS; ROSMARINUS OFFICINALIS;

EID: 46649089741     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-008-0829-7     Document Type: Article

References (30)

1. Chiralt A, Galotto MJ, Fito P (1991) J Food Eng 14:117-128
2. Lluch MA, Galotto MJ, Chiralt A (1992) Food Struct 11:181-186
3. Martínez N, Chiralt A (1995) J Text Stud 26:653-663
4. Martínez N, Chiralt A, Fito P (1997) J Food Eng 32:313-324
5. Martínez-Navarrete N, Fito P, Chiralt A (1996) Food Control 7:317-324
6. Maga JA (1983) Lebensm Wiss Technol 16:65-68
7. Blank I, Fischer KH, Grosch W (1989) Z Lebensm Unters Forsch 189:426-433
8. Golob T, Plestenjak A (1999) Food Technol Biotechnol 37:195-201
9. Serra Bonvehí J, Ventura Coll F (2003) J Sci Food Agric 83:275-282
10. Serra Bonvehí J, Soliva Torrentó M, Muntané Raich J (2000) J Sci Food Agric 80:507-512
11. Vázquez L, Verdú A, Miquel A, Burló F, Carbonell-Barrachina AA (2007) Eur Food Res Technol. doi: 10.1007/s00217-006- 0479-6
12. Dimick PS (1994) Manuf Confect January:45-48
13. Warner KJH, Dimick PS, Ziegler GR, Mumma RO, Hollender R (1996) J Food Sci 61:469-472
14. Alasalvar C, Shahidi F, Cadwallader KR (2003) J Agric Food Chem 51:5067-5072
15. Krist S, Unterweger H., Bandion F, Buchbauer G (2004) Eur Food Res Technol 219:470-473
16. Vázquez-Araújo L, Enguix L, Verdú A, García-García E, Carbonell-Barrachina AA (2007) Eur Food Res Technol. doi: 10.1007/s00217-007-0717-6
17. Takei Y, Shimada K, Watanabe S, Yamanishi T (1974) Agric Biol Chem 38:645-648
18. Takei Y, Yamanishi T (1974) Agric Biol Chem 38:2329-2336
19. RTS (1982) Reglamentación técnico sanitaria para la elaboración, circulación y venta de turrones y mazapanes. Real Decreto 1787/82 (BOE 2/08/82) modified by Real Decreto 1167/90 (BOE 26/09/90)
20. Serra Bonvehí J (2005) Eur Food Res Technol 221:19-29
21. Vázquez-Araújo L, Verdú A, Carbonell-Barrachina (2008) Flav Fragr J (in press)
22. McLafferty F (2000) Wiley registry of mass spectral data, 7th edn. Wiley, New York
23. Vázquez-Araújo L, Pérez-Castejón V, Verdú A, Carbonell-Barrachina AA (2005) Alimentación Equipos Tecnología 10:92-98
24. Meilgaard M, Civille GV, Carr BT (1999) Sensory evaluation techniques, 3rd edn. CRC Press, Boca Raton
25. Stone H, Sidel JL (1993) Sensory evaluation practices, 2nd edn. Academic Press, San Diego
26. Fisher C, Scott TR (2000) Food flavors, biology and chemistry. Acribia S.A., Zaragoza (in Spanish)
27. Sunthonvit N, Srzednicki G, Craske J (2005) Drying Technol 23:1407-1418
28. Poquet Gómez R (2004) Aromatic composition of Jijona turrón, roasted almonds, and honey. Universidad Miguel Hernández, Orihuela (in Spanish)
29. Miquel Sirvent MMA (2004) Physico-chemical and sensory changes during honey and sugar concentration in the manufacturing of turrón. Universidad Miguel Hernández, Orihuela (in Spanish)
30. National Institute of Standards and Technology (NIST) (2007) http://webbook.nist.gov/chemistry/name-ser.html. Accessed December 2007