Valencia Late orange juice preserved by pulp reduction and high pressure homogenization: Sensory quality and gas chromatography-mass spectrometry analysis of volatiles

LWT

Volumn 51, Issue 2, 2013, Pages 476-483

  Cerdán Calero, Manuela ^a   Izquierdo, Luís ^a   Sentandreu, Enrique ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

AMDIS data processing; Fresh flavour; GC MS analysis; High pressure homogenization; Orange juice stabilization

Indexed keywords

CITRUS FRUITS; DATA HANDLING; DIGITAL STORAGE; FOOD STORAGE; FRUIT JUICES; MASS SPECTROMETRY; ODORS; PASTEURIZATION; QUALITY CONTROL; SENSORY ANALYSIS;

AUTOMATED MASS SPECTRAL DECONVOLUTION AND IDENTIFICATION SYSTEM DATA PROCESSING; FRESH FLAVOR; GAS CHROMATOGRAPHY COUPLED TO MASS SPECTROMETRY ANALYSE; HIGH PRESSURE HOMOGENIZATION; MASS SPECTRAL; MASS SPECTROMETRY ANALYSIS; ORANGE JUICE; ORANGE JUICE STABILIZATION; SPECTRAL DECONVOLUTION; VALENCIA;

GAS CHROMATOGRAPHY;

EID: 84872603629     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.11.016     Document Type: Article

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