Flavor characterization of sugar-added pennywort (Centella asiatica L.) juices treated with ultra-high pressure and thermal processes

Journal of Food Science

Volumn 74, Issue 9, 2009, Pages

  Apichartsrangkoon, Arunee ^a   Wongfhun, Pronprapa ^a   Gordon, Michael H ^b  

^a CHIANG MAI UNIVERSITY   (Thailand)

^b UNIVERSITY OF READING   (United Kingdom)

Author keywords

Centella asiatica; Flavor; Headspace volatiles; Ultra high pressure

Indexed keywords

ALDEHYDE; SESQUITERPENE; TERPENE; VOLATILE ORGANIC COMPOUND; SUGAR INTAKE;

ARTICLE; BEVERAGE; CENTELLA ASIATICA; CHEMISTRY; COMPARATIVE STUDY; FOOD PRESERVATION; HEAT; MASS FRAGMENTOGRAPHY; METHODOLOGY; ODOR; PLANT LEAF; PLANT STEM; PRESSURE; QUALITY CONTROL; SOLID PHASE MICROEXTRACTION; SUGAR INTAKE; TASTE; ANALYSIS; CENTELLA; PROCEDURES;

ALDEHYDES; BEVERAGES; CENTELLA; DIETARY SUCROSE; FOOD PRESERVATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HOT TEMPERATURE; MONOTERPENES; PLANT LEAVES; PLANT STEMS; PRESSURE; QUALITY CONTROL; SESQUITERPENES; SMELL; SOLID PHASE MICROEXTRACTION; TASTE; VOLATILE ORGANIC COMPOUNDS;

CENTELLA ASIATICA;

EID: 70449482556     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01358.x     Document Type: Article

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