Sorption of citrus flavour compounds on XAD-7HP resin during the debittering of grapefruit juice

International Journal of Food Science and Technology

Volumn 46, Issue 1, 2011, Pages 30-36

  Kranz, Peter ^a   Adler, Philipp ^a   Kunz, Benno ^a  

^a UNIVERSITY OF BONN   (Germany)

Author keywords

Citrus; Flavour binding; Fruit juices; Mathematical model; Processing effects

Indexed keywords

ADSORBENT RESIN; ADSORPTION MODEL; CARYOPHYLLENE; CITRUS; COLUMN FLOW; D-LIMONENE; DEBITTERING; DEBITTERING PROCESS; DOWNFLOW; FLAVOUR-BINDING; GRAPEFRUIT JUICE; HEADSPACE GAS CHROMATOGRAPHY; INITIAL VALUES; KINETIC CONSTANT; LABORATORY SCALE; MYRCENE; NARINGIN; PROCESSING EFFECTS; SELECTIVE REMOVAL;

ADSORPTION; CITRUS FRUITS; FLAVOR COMPOUNDS; FRUIT JUICES; FRUITS; GAS CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY; RESINS;

MATHEMATICAL MODELS;

CITRUS; CITRUS X PARADISI;

EID: 78650231194     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02442.x     Document Type: Article

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