Aroma compounds derived from the thermal degradation of carotenoids in a cashew apple juice model

Food Research International

Volumn 56, Issue , 2014, Pages 108-114

  Zepka, Leila Queiroz ^a,c   Garruti, Deborah S ^b   Sampaio, Karina L ^a   Mercadante, Adriana Zerlotti ^a   Da Silva, Maria Aparecida A P ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b EMBRAPA CERRADOS   (Brazil)

^c FEDERAL UNIVERSITY OF SANTA MARIA   (Brazil)

Author keywords

Anacardium occidentale L.; Carotenoids; Cashew apple juice model; SPME GC MS; Thermal degradation; Volatile compounds

Indexed keywords

ANACARDIUM OCCIDENTALE; CAROTENOIDS; CASHEW APPLE JUICE; SPME-GC-MS; VOLATILE COMPOUNDS;

FRAGRANCES; FRUIT JUICES; FRUITS; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; NAPHTHALENE; ODORS; PYROLYSIS; VOLATILE ORGANIC COMPOUNDS;

PIGMENTS;

EID: 84891637262     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.12.015     Document Type: Article

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