Influence of processing steps and fruit maturity on volatile concentrations in juices from clementine, mandarin, and their hybrids

European Food Research and Technology

Volumn 231, Issue 3, 2010, Pages 379-386

  Barboni, Toussaint ^a   Muselli, Alain ^a   Luro, François ^b   Desjobert, Jean Marie ^a   Costa, Jean ^a  

^a UNIVERSITÉ DE CORSE   (France)

^b Plate Forme d'Exploration du Métabolisme composante protéomique   (France)

Author keywords

Aroma; Citrus juices; Fruit maturity; HS SPME; Hybrids; Juice processing

Indexed keywords

FRUIT JUICES; GAS CHROMATOGRAPHY; ODORS; VALUE ENGINEERING; VOLATILE ORGANIC COMPOUNDS;

AROMA; CITRUS JUICES; FRUIT MATURITY; HS-SPME; HYBRIDS; JUICE PROCESSING;

CITRUS FRUITS;

CITRUS; CITRUS RETICULATA; CITRUS SINENSIS; SALIX;

EID: 77953710485     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-010-1283-x     Document Type: Article

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