Influence of processing on the volatile profile of strawberry spreads made with isomaltulose

Food Chemistry

Volumn 138, Issue 1, 2013, Pages 621-629

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

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Aroma; Healthy fruit spread; Isomaltulose; Strawberry; Volatile profile

Indexed keywords

AROMA; HEALTHY FRUIT SPREAD; ISOMALTULOSE; STRAWBERRY; VOLATILE PROFILE;

ALDEHYDES; CITRIC ACID; FURFURAL; SUGAR (SUCROSE); VOLATILE FATTY ACIDS;

FRUITS;

2 ACETYLFURANE; 2 PROPANOL; 3 HEXEN 1 YL ACETATE; 5 METHYL FURFURAL; ACETIC ACID ISOBUTYL ESTER; ALCOHOL DERIVATIVE; ALDEHYDE; AROMATIC COMPOUND; BENZALDEYHDE; BUTYRIC ACID BUTYL ESTER; BUTYRIC ACID DERIVATIVE; CITRIC ACID; DECANAL; ESTER DERIVATIVE; FURAN DERIVATIVE; FURFURAL; MESIFURANE; NONANAL; OCTANAL; PALATINOSE; PECTIN; SUCROSE; SUGAR; UNCLASSIFIED DRUG;

ARTICLE; FOOD PRESERVATION; FOOD PROCESSING; NONHUMAN; RAW FOOD; STRAWBERRY;

FOOD ADDITIVES; FOOD HANDLING; FRAGARIA; FRUIT; ISOMALTOSE; VOLATILE ORGANIC COMPOUNDS;

FRAGARIA X ANANASSA;

EID: 84870681215     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.09.104     Document Type: Article

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