Effect of sterilization methods on ginger flavor beverage assessed by partial least squares regression of descriptive sensory analysis and gas chromatography-mass spectrometry

European Food Research and Technology

Volumn 238, Issue 2, 2014, Pages 247-257

  Liu, Fang ^a   Song, Shiqing ^b   Zhang, Xiaoming ^a   Tan, Chen ^a   Karangwa, Eric ^a  

^a JIANGNAN UNIVERSITY   (China)

^b SHANGHAI INSTITUTE OF TECHNOLOGY   (China)

Author keywords

Electronic nose; GC MS; Ginger; PLSR; Quantitative descriptive sensory analysis

Indexed keywords

DESCRIPTIVE SENSORY ANALYSIS; ELECTRONIC NOSE; GC-MS; GINGER; PLSR;

ATMOSPHERIC PRESSURE; BEVERAGES; FOOD ADDITIVES; GAS CHROMATOGRAPHY; LEAST SQUARES APPROXIMATIONS; VOLATILE ORGANIC COMPOUNDS;

STERILIZATION (CLEANING);

EID: 84893264953     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-013-2093-8     Document Type: Article

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