Development of a headspace trap HRGC/MS method for the assessment of the relevance of certain aroma compounds on the sensorial characteristics of commercial apple juice

Food Chemistry

Volumn 126, Issue 4, 2011, Pages 1926-1933

  Nikfardjam, Martin Pour ^a   Maier, Daniel ^a  

^a State Research Institute for Viticulture and Pomiculture   (Germany)

Author keywords

Apple juice; Aroma; GC MS; Headspace trap; Odour activity value

Indexed keywords

APPLE JUICE; AROMA; GC/MS; HEADSPACES; ODOUR ACTIVITY VALUE;

ALCOHOLS; ALDEHYDES; ESTERS; FLAVOR COMPOUNDS; FRUITS; RATING;

FRUIT JUICES;

2 HEXENAL; 2 METHYL 1 BUTANOL; 2 METHYLBUTYRIC ACID ETHYL ESTER; ACETALDEHYDE; ACETIC ACID ETHYL ESTER; BUTANOL; BUTYRIC ACID; ETHYLBUTYRATE; HEXANAL; ISOPENTYL ALCOHOL; UNCLASSIFIED DRUG;

APPLE JUICE; ARTICLE; CHEMICAL COMPOSITION; GAS CHROMATOGRAPHY; HEADSPACE TRAP GAS CHROMATOGRAPHY; MASS SPECTROMETRY; ODOR; QUALITY CONTROL; SENSORY EVALUATION;

MALUS X DOMESTICA;

EID: 79551533772     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.12.021     Document Type: Article

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