GC-MS quantification and sensory thresholds of guaiacol in orange juice and its correlation with Alicyclobacillus spp.

Food Chemistry

Volumn 129, Issue 1, 2011, Pages 45-50

  Pérez Cacho, Pilar Ruiz ^a,b   Danyluk, Michelle D ^a   Rouseff, Russell ^a  

^a UNIVERSITY OF FLORIDA   (United States)

^b UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Alicyclobacillus acidoterrestris; Fruit juices; Odour thresholds; Off flavours; Off odours

Indexed keywords

ALICYCLOBACILLUS ACIDOTERRESTRIS; ANALYTICAL DETECTION; ANALYTICAL METHOD; DETECTION LIMITS; DETECTION THRESHOLD; LINEAR RETENTION INDICES; MICROBIAL CONTAMINATION; OFF-FLAVOURS; OFF-ODOURS; ORANGE JUICE; PEAK AREA; RECOGNITION THRESHOLD; SELECTED ION MONITORING; SENSORY THRESHOLDS;

BACILLI; FRUIT JUICES; FRUITS;

ALCOHOLS;

GUAIACOL;

ADULT; ALICYCLOBACILLUS; ANALYTIC METHOD; AROMA; ARTICLE; FEMALE; FOOD CONTAMINATION; HUMAN; HUMAN EXPERIMENT; ION MONITORING; MALE; MASS FRAGMENTOGRAPHY; NONHUMAN; NORMAL HUMAN; OLFACTORY DISCRIMINATION; ORANGE JUICE; PERCEPTIVE THRESHOLD; PROCESS OPTIMIZATION; QUANTITATIVE ANALYSIS; SOLID PHASE MICROEXTRACTION;

ALICYCLOBACILLUS; ALICYCLOBACILLUS ACIDOTERRESTRIS;

EID: 79958164221     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.04.014     Document Type: Article

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