Aroma profile of a red plum purée processed by high hydrostatic pressure and analysed by SPME-GC/MS

Innovative Food Science and Emerging Technologies

Volumn 33, Issue , 2016, Pages 108-114

  González Cebrino, Francisco ^a   García Parra, Jesús ^a   Ramírez, Rosario ^a  

^a Instituto Tecnologico Agroalimentario   (Spain)

Author keywords

Aroma; Hydrostatic high pressure; Plum; SPME GC MS

Indexed keywords

FRUITS; GAS CHROMATOGRAPHY; HYDRAULICS; HYDROSTATIC PRESSURE; VOLATILE ORGANIC COMPOUNDS;

AROMA; GAS CHROMATOGRAPHY/MASS SPECTROMETRY; HIGH HYDROSTATIC PRESSURE; HYDROSTATIC HIGH PRESSURES; MICROBIOLOGICAL STABILITY; PLUM; SOLID PHASE MICRO EXTRACTION; SPME-GC/MS;

ODORS;

EID: 84951816263     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2015.11.008     Document Type: Article

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