Comparison of the volatile profile and sensory analysis of 'golden reinders' apples after the application of a cold air period after ultralow oxygen (ULO) storage

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 11, 2011, Pages 6193-6201

  Altisent, Rosa ^a   Graell, Jordi ^a   Lara, Isabel ^a   López, Luisa ^a   Echeverría, Gemma ^a  

^a IRTA   (Spain)

Author keywords

degree of consumer preference; flavor; sensory attributes; standard quality; ULO storage; volatile compound emissions

Indexed keywords

AIR STORAGE; COLD AIR; CONSUMER PREFERENCES; CONTROLLED ATMOSPHERE; FRUIT QUALITY; SENSORY ANALYSIS; SENSORY ATTRIBUTES; SENSORY QUALITIES; ULO STORAGE; VOLATILE COMPOUND EMISSIONS; VOLATILE COMPOUNDS; VOLATILE PROFILE;

CARBON DIOXIDE; FRUITS; OXYGEN; VOLATILE ORGANIC COMPOUNDS;

AIR QUALITY STANDARDS;

OXYGEN; VOLATILE ORGANIC COMPOUND;

APPLE; ARTICLE; CHEMISTRY; COLD; COMPARATIVE STUDY; EVALUATION; FOOD PRESERVATION; FRUIT; HUMAN; METHODOLOGY; TASTE;

COLD TEMPERATURE; FOOD PRESERVATION; FRUIT; HUMANS; MALUS; OXYGEN; TASTE; VOLATILE ORGANIC COMPOUNDS;

EID: 79957991319     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf2005029     Document Type: Article

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