How to improve bayberry (Myrica rubra Sieb. et Zucc.) juice flavour quality: Effect of juice processing and storage on volatile compounds

Food Chemistry

Volumn 151, Issue , 2014, Pages 40-46

  Xu, Yi Xiu ^a   Zhang, Min ^a   Fang, Zhong Xiang ^b   Sun, Jin Cai ^c   Wang, Ying Qiang ^a  

^a JIANGNAN UNIVERSITY   (China)

^b CURTIN UNIVERSITY   (Australia)

^c Food Research Institute of Haitong Food Group Corporation Limited   (China)

Author keywords

Bayberry juice; Flavour; Heat processing; HS SPME GC MS; Storage

Indexed keywords

ENERGY STORAGE; ESTERIFICATION; ESTERS; FLAVORS; GAS CHROMATOGRAPHY;

BAYBERRY JUICES; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HEAD-SPACE SOLID-PHASE MICROEXTRACTION; HEAT PROCESSING; HS-SPME-GC-MS; STORAGE TECHNIQUE; TITRATABLE ACIDITY; VOLATILE COMPOUNDS;

VOLATILE ORGANIC COMPOUNDS;

ALCOHOL DERIVATIVE; ALDEHYDE; ESTER; FLAVORING AGENT; VOLATILE AGENT; VOLATILE ORGANIC COMPOUND;

ACIDITY; ARTICLE; FERMENTATION; FLAVOR; FOOD INDUSTRY; FRUIT JUICE; HEAT TREATMENT; MASS FRAGMENTOGRAPHY; MYRICA RUBRA; MYRICACEAE; NONHUMAN; SOLID PHASE MICROEXTRACTION; TITRIMETRY; CHEMISTRY; FOOD HANDLING; FOOD STORAGE; FRUIT; PROCEDURES;

MORELLA; MORELLA RUBRA;

FLAVORING AGENTS; FOOD HANDLING; FOOD STORAGE; FRUIT; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; MYRICA; SOLID PHASE MICROEXTRACTION; VOLATILE ORGANIC COMPOUNDS;

EID: 84889687895     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.10.118     Document Type: Article

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