Effect of different pulsed electric field treatments on the volatile composition of Graciano, Tempranillo and Grenache grape varieties

Innovative Food Science and Emerging Technologies

Volumn 20, Issue , 2013, Pages 91-99

  Garde Cerdan T ^a   Gonzalez Arenzana L ^a   Lopez N ^b   Lopez R ^a   Santamaria P ^a   Lopez Alfaro I ^a  

^a UNIVERSITY OF LA RIOJA   (Spain)

^b CNTA Centro Nacional de Tecnología y Seguridad Alimentaria   (Spain)

Author keywords

Flavor; Must; PEF; Primary aroma; Varietal compounds

Indexed keywords

APPROPRIATE TECHNOLOGIES; MUST; NON-THERMAL TECHNOLOGY; PEF; PRIMARY AROMA; PULSED ELECTRIC FIELD; PULSED ELECTRIC FIELD TREATMENTS; VARIETAL COMPOUNDS;

AROMATIC COMPOUNDS; ELECTRIC FIELDS; FLAVOR COMPOUNDS; FLAVORS; VOLATILE ORGANIC COMPOUNDS;

AROMATIZATION;

VITACEAE;

EID: 84889102898     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2013.08.008     Document Type: Article

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