Chemometric evaluation of the volatile profile of probiotic melon and probiotic cashew juice

Food Research International

Volumn 99, Issue , 2017, Pages 461-468

  de Godoy Alves Filho, Elenilson ^a,b   Rodrigues, Tigressa Helena Soares ^b   Fernandes, Fabiano André Narciso ^a   Pereira, Ana Lucia Fernandes ^c   Narain, Narendra ^d   de Brito, Edy Sousa ^b   Rodrigues, Sueli ^a  

^a FEDERAL UNIVERSITY OF CEARÁ   (Brazil)

^b EMBRAPA AGROINDÚSTRIA TROPICAL   (Brazil)

^c FEDERAL UNIVERSITY OF MARANHÃO   (Brazil)

^d FEDERAL UNIVERSITY OF SERGIPE   (Brazil)

Author keywords

Anacardium occidentale; Chemometrics; Cucumis melo; HS SPME GC MS; Lactic acid fermentation

Indexed keywords

FERMENTATION; FRUIT JUICES; FRUITS; PRINCIPAL COMPONENT ANALYSIS; VOLATILE ORGANIC COMPOUNDS;

ANACARDIUM OCCIDENTALE; CHEMOMETRICS; CUCUMIS MELO; HS-SPME/GC-MS; LACTIC ACID FERMENTATION;

LACTIC ACID;

FRAGRANCE; PROBIOTIC AGENT; VOLATILE ORGANIC COMPOUND;

ANACARDIUM; CUCURBITACEAE; FERMENTATION; FERMENTED PRODUCT; FOOD ANALYSIS; FRUIT AND VEGETABLE JUICE; LACTOBACILLUS CASEI; MASS FRAGMENTOGRAPHY; MICROBIOLOGY; NUT; PHYSIOLOGY; PRINCIPAL COMPONENT ANALYSIS; PROCEDURES; TASTE;

ANACARDIUM; CUCURBITACEAE; FERMENTATION; FERMENTED FOODS; FOOD ANALYSIS; FRUIT AND VEGETABLE JUICES; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; LACTOBACILLUS CASEI; NUTS; ODORANTS; PRINCIPAL COMPONENT ANALYSIS; PROBIOTICS; TASTE; VOLATILE ORGANIC COMPOUNDS;

EID: 85020128837     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.05.030     Document Type: Article

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