Analysis of aroma compounds of commercial cider vinegars with different acidities using SPME/GC-MS, electronic nose, and sensory evaluation

Food Science and Biotechnology

Volumn 22, Issue 6, 2013, Pages 1559-1565

  Jo, Doekjo ^a   Kim, Gui Ran ^a   Yeo, Soo Hwan ^b   Jeong, Yong Jin ^c   Noh, Bong Soo ^d   Kwon, Joong Ho ^a  

^a Kyungpook National University   (South Korea)

^b National Institute of Animal Science   (South Korea)

^c Keimyung University   (South Korea)

^d Seoul Women University   (South Korea)

Author keywords

cider vinegar; electronic nose; sensory evaluation; SPME GC MS; volatile

Indexed keywords

ACETIC ACID; ALCOHOLIC BEVERAGES; ELECTRONIC NOSE; ODORS; VOLATILE ORGANIC COMPOUNDS;

AROMA COMPOUNDS; CIDER VINEGAR; ODOR INTENSITY; POTENTIAL TOOL; SPME/GC-MS; VOLATILE; VOLATILE COMPOUNDS; VOLATILE PROFILE;

SENSORY ANALYSIS;

EID: 84890946726     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-013-0251-1     Document Type: Article

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