Characterisation of odour-active compounds in papaya (Carica papaya L.) wine

International Journal of Food Science and Technology

Volumn 47, Issue 2, 2012, Pages 262-268

  Pino, Jorge A ^a   Queris, Oscar ^a  

^a Food Industry Research Institute   (Cuba)

Author keywords

Aroma extract dilution analysis; Gas chromatography olfactometry; GC MS; Key odorant; Odour activity value; Papaya wine

Indexed keywords

AROMA EXTRACT DILUTION ANALYSIS; CARICA PAPAYA; ETHYL BUTANOATE; ETHYL HEXANOATE; ETHYL OCTANOATE; GAS CHROMATOGRAM; GAS CHROMATOGRAPHY-FLAME IONIZATION DETECTORS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GAS CHROMATOGRAPHY-OLFACTOMETRY; GC-MS; KEY ODORANT; VOLATILE COMPOUNDS; VOLATILE CONSTITUENTS;

ALDEHYDES; CHROMATOGRAPHIC ANALYSIS; FRAGRANCES; IONIZATION OF GASES; KETONES; MASS SPECTROMETRY; OLEFINS; PHENOLS; SOLVENT EXTRACTION; SULFUR; SULFUR COMPOUNDS; VOLATILE ORGANIC COMPOUNDS; WINE;

GAS CHROMATOGRAPHY;

CARICA PAPAYA;

EID: 84855879325     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02834.x     Document Type: Article

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