Flavor release from a banana soft drink complex model system: Evaluation of the efficiency of different adsorbents for trapping the released volatiles during storage

International Journal of Food Properties

Volumn 18, Issue 4, 2015, Pages 796-807

  Fadel, Hoda H M ^a   Taher, Mohamed S ^b   Gad, Ahmed M ^a   Kandil, Eman M ^b   El Aleem, Fatma Sh Abd ^a  

^a NATIONAL RESEARCH CENTRE   (Egypt)

^b Assiut Branch   (Egypt)

Author keywords

Aroma release; Banana flavor; Model system solution; Sensory evaluation; Soft drink

Indexed keywords

ACTIVATED CARBON; BEVERAGES; FOOD ADDITIVES; FRUITS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; ODORS; RANGE FINDING; SENSORY ANALYSIS; VOLATILE ORGANIC COMPOUNDS;

AROMA RELEASE; CALCULATED VALUES; FOOD INGREDIENTS; LINEAR CORRELATION; MASS SPECTROMETRIC ANALYSIS; MODEL SYSTEM; SOFT DRINKS; VOLATILE COMPOUNDS;

FOOD STORAGE;

ZEA MAYS;

EID: 84922193342     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2014.911310     Document Type: Article

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