Non-destructive monitoring of apple ripeness using an aldehyde sensitive colorimetric sensor

Food Chemistry

Volumn 267, Issue , 2018, Pages 149-156

  Kim, Yong Hoon ^a   Yang, Yun Jae ^b   Kim, Jin Se ^a   Choi, Dong Soo ^a   Park, Seok Ho ^a   Jin, So Yeon ^b   Park, Jung Su ^b  

^a National Institute of Animal Science   (South Korea)

^b Sookmyung Women's University   (South Korea)

Author keywords

Aldehyde; Apple; Colorimetric sensor; Ripeness

Indexed keywords

ADDITION REACTIONS; ALDEHYDES; COLOR; FRUITS; SENSORY ANALYSIS;

APPLE; CANNIZZARO REACTION; COLORIMETRIC SENSORS; NON-DESTRUCTIVE MONITORING; NUCLEOPHILIC ADDITIONS; RIPENESS; SOLUBLE SOLID CONTENT; TEXTURE ANALYSIS;

COLORIMETRY;

2 METHYL BUTYLALDEHYDE; ALDEHYDE; BROMCRESOL PURPLE; HYDROXIDE; INDICATOR; ISOVALERALDEHYDE; METHYL RED; PROPIONALDEHYDE; SODIUM; UNCLASSIFIED DRUG; WATER;

ADDITION REACTION; APPLE; ARTICLE; CANNIZZARO REACTION; CARBON NUCLEAR MAGNETIC RESONANCE; COLORIMETRY; CONTROLLED STUDY; ELECTRON; EQUILIBRIUM CONSTANT; FOOD TEXTURE; FRUIT COLOR; FRUIT RIPENING; HARDNESS; HUMIDITY; MISCIBILITY; MONITORING; NONHUMAN; NUCLEOPHILICITY; RATE CONSTANT; REACTION TIME; SENSITIVITY ANALYSIS; SENSORY ANALYSIS; SHELF LIFE; SWEETNESS; TEMPERATURE; ULTRAVIOLET SPECTROPHOTOMETRY; VAPOR; VAPOR PRESSURE;

EID: 85042610669     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.02.110     Document Type: Article

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