CHANGES IN AROMA CONCENTRATES DURING STORAGE

被引:0
|
作者
TAKEOKA, GR [1 ]
GUNTERT, M [1 ]
JENNINGS, W [1 ]
机构
[1] UNIV CALIF DAVIS,DEPT FOOD SCI & TECHNOL,DAVIS,CA 95616
来源
关键词
D O I
暂无
中图分类号
O6 [化学];
学科分类号
0703 ;
摘要
引用
收藏
页码:31 / AGD
相关论文
共 50 条
  • [41] Changes in sensory quality and aroma volatile composition during prolonged storage of "Wonderful' pomegranate fruit
    Mayuoni-Kirshinbaum, Lina
    Daus, Avinoam
    Porat, Ron
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2013, 48 (08): : 1569 - 1578
  • [42] Changes in flavor-affecting aroma compounds during potato storage are not associated with lipoxygenase activity
    Petersen, MA
    Poll, L
    Larsen, LM
    AMERICAN JOURNAL OF POTATO RESEARCH, 2003, 80 (06) : 397 - 402
  • [43] CHANGES IN ORANGE JUICE AROMA DURING STORAGE - SENSORIAL ANALYSIS USING MULTIDIMENSIONAL-SCALING
    VELEZ, C
    COSTELL, E
    IZQUIERDO, L
    DURAN, L
    REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, 1988, 28 (03): : 421 - 429
  • [44] Changes in volatile aroma compounds of organic fragrant rice during storage under different conditions
    Tananuwong, Kanitha
    Lertsiri, Sittiwat
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2010, 90 (10) : 1590 - 1596
  • [45] Changes in flavor-affecting aroma compounds during potato storage are not associated with lipoxygenase activity
    Mikael Agerlin Petersen
    Leif Poll
    Lone Melchior Larsen
    American Journal of Potato Research, 2003, 80 : 397 - 402
  • [46] Changes in the major aroma-active compounds and taste components of Jasmine rice during storage
    Zhao, Qingyu
    Xue, Yong
    Shen, Qun
    FOOD RESEARCH INTERNATIONAL, 2020, 133
  • [47] Monitoring aroma changes during human milk storage at-19 °C by quantification experiments
    Spitzer, Johanna
    Buettner, Andrea
    FOOD RESEARCH INTERNATIONAL, 2013, 51 (01) : 250 - 256
  • [48] Changes of Bound Aroma Compounds and Their Relationship between Soluble Sugars in Nectarines during Postharvest Storage
    Zhang Q.
    Zhou D.
    Peng J.
    Pan L.
    Tu K.
    Shipin Kexue/Food Science, 2021, 42 (06): : 206 - 214
  • [49] SEPARATION OF COMPONENTS OF AROMA CONCENTRATES ON BASIS OF FUNCTIONAL GROUP AND AROMA QUALITY
    PALMER, JK
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1973, 21 (05) : 923 - 925
  • [50] A new aroma index to determine the aroma quality of roasted and ground coffee during storage
    Droga Kolinska, Food Industry Company, Kolinska ulica 1, SI-1544 Ljubljana, Slovenia
    不详
    Food Technol. Biotechnol., 2008, 4 (442-447):