Modelling stochastic variability and uncertainty in aroma active compounds of PEF-treated peach nectar as a function of physical and sensory properties, and treatment time

Food Chemistry

Volumn 190, Issue , 2016, Pages 634-642

  Evrendilek, Gulsun Akdemir ^a   Avsar, Yahya Kemal ^b   Evrendilek, Fatih ^a  

^a ABANT IZZET BAYSAL UNIVERSITY   (Turkey)

^b MUSTAFA KEMAL UNIVERSITY   (Turkey)

Author keywords

Aroma active compounds; Monte Carlo simulation; Peach nectar; Pulsed electric field; Sensory evaluation

Indexed keywords

ELECTRIC FIELDS; FRUITS; INTELLIGENT SYSTEMS; LINEAR REGRESSION; ODORS; SENSORY PERCEPTION; STOCHASTIC SYSTEMS; UNCERTAINTY ANALYSIS;

AROMA ACTIVE COMPOUNDS; MULTIPLE LINEAR REGRESSION MODELS; OCTADECANOIC ACIDS; PEACH NECTAR; PROBABILISTIC ASSESSMENTS; PULSED ELECTRIC FIELD; PULSED ELECTRIC FIELD PROCESSING (PEF); SENSORY EVALUATION;

MONTE CARLO METHODS;

FLAVORING AGENT; STEARIC ACID; NECTAR;

ARTICLE; CONDUCTANCE; CONTROLLED STUDY; FLAVOR; FOOD COLOR; MONTE CARLO METHOD; NECTAR; PEACH; PH; PULSED ELECTRIC FIELD; SOUR TASTE; STOCHASTIC MODEL; SWEETNESS; TASTE; CHEMISTRY; ODOR; PROCEDURES; PULSED FIELD GEL ELECTROPHORESIS;

PRUNUS PERSICA;

ELECTROPHORESIS, GEL, PULSED-FIELD; ODORS; PLANT NECTAR; PRUNUS PERSICA; TASTE;

EID: 84930958612     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.06.010     Document Type: Article

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