Effects of Pasteurization on Volatile Compounds and Sensory Properties of Coconut (Cocos nucifera L.) Water: Thermal vs. High-Pressure Carbon Dioxide Pasteurization

Food and Bioprocess Technology

Volumn 8, Issue 7, 2015, Pages 1393-1404

  De Marchi, Fabiola ^a   Aprea, Eugenio ^a   Endrizzi, Isabella ^a   Charles, Mathilde ^a   Betta, Emanuela ^a   Corollaro, Maria Laura ^a   Cappelletti, Martina ^b   Ferrentino, Giovanna ^b   Spilimbergo, Sara ^b   Gasperi, Flavia ^a  

^a RESEARCH AND INNOVATION CENTRE   (Italy)

^b UNIVERSITY OF TRENTO   (Italy)

Author keywords

Coconut water; High pressure carbon dioxide; HS SPME GC MS; Thermal pasteurization; Triangle test

Indexed keywords

CARBON; CARBON DIOXIDE; GAS CHROMATOGRAPHY; KETONES; MASS SPECTROMETRY; PASTEURIZATION; SENSORY ANALYSIS; VOLATILE ORGANIC COMPOUNDS; WATER TREATMENT;

COCONUT WATER; DESCRIPTIVE SENSORY ANALYSIS; DISCRIMINATION ANALYSIS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HEAD-SPACE SOLID-PHASE MICROEXTRACTION; HIGH-PRESSURE CARBON DIOXIDE; HS-SPME GC-MS; NON-THERMAL PRESERVATIONS;

EXTRACTION;

COCOS NUCIFERA;

EID: 84930273687     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-015-1501-4     Document Type: Article

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