Volatile profile of dehydrated cherry tomato: Influences of osmotic pre-treatment and microwave power

Food Chemistry

Volumn 130, Issue 4, 2012, Pages 889-895

  Heredia, A ^a   Peinado, I ^a   Rosa, E ^a   Andres A ^a   Escriche, I ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Cherry tomato; GC MS; Microwave assisted hot air drying; Osmotic dehydration; Volatile compounds

Indexed keywords

CHERRY TOMATO; GC-MS; MICROWAVE ASSISTED HOT-AIR-DRYING; OSMOTIC DEHYDRATION; VOLATILE COMPOUNDS;

ACETONITRILE; ALDEHYDES; DEWATERING; DRYING; FRUITS; KETONES; MICROWAVE GENERATION; MICROWAVE POWER TRANSMISSION; OSMOSIS; PIGMENTS; POLYUNSATURATED FATTY ACIDS; PRINCIPAL COMPONENT ANALYSIS; SODIUM CHLORIDE; SOLAR DRYERS; SUGAR (SUCROSE); VOLATILE FATTY ACIDS; VOLATILE ORGANIC COMPOUNDS;

DEHYDRATION;

2 ISOBUTYLTHIAZOLE; 2 METHYL 2 BUTENAL; 6 METHYL 5 HEPTEN 2 ONE; ACETOIN; ACETONITRILE; BUTANOL; CAROTENOID; FURFURAL; POLYUNSATURATED FATTY ACID; SODIUM CHLORIDE; SUCROSE; UNCLASSIFIED DRUG; VOLATILE AGENT;

ARTICLE; CATABOLISM; GLYCATION; MICROWAVE RADIATION; NONHUMAN; OSMOSIS; PRINCIPAL COMPONENT ANALYSIS; TEMPERATURE; TOMATO;

LYCOPERSICON ESCULENTUM; LYCOPERSICON ESCULENTUM VAR. CERASIFORME;

EID: 80052960635     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.08.003     Document Type: Article

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