Mango wine aroma enhancement by pulp contact and β-glucosidase

International Journal of Food Science and Technology

Volumn 48, Issue 11, 2013, Pages 2258-2266

  Li, Xiao ^a   Lim, Sien Long ^a   Yu, Bin ^b   Curran, Philip ^b   Liu, Shao Quan ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^b Firmenich Asia Pte Ltd   (Singapore)

Author keywords

glucosidase; Flavour; Juice; Mango wine; Pulp; Volatiles

Indexed keywords

DIFFERENT TREATMENTS; GLUCOSIDASE; JUICE; MANGO WINES; MEDIUM-CHAIN FATTY ACIDS; PHYSICOCHEMICAL PROPERTY; SENSORY EVALUATION; VOLATILES;

CHAINS; ESTERIFICATION; ESTERS; FLAVORS; FRUITS; ODORS; PULP; SUGARS; VOLATILE FATTY ACIDS;

WINE;

BEVERAGES; ESTERIFICATION; FATTY ACIDS; FLAVOR; FRUITS; ODORS; SUGAR;

EID: 84885479156     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12212     Document Type: Article

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