Discrimination between freshly made and stored reconstituted orange juice using GC Odour Profiling and aroma values
- 1 January 1998
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 61 (1-2) , 223-229
- https://doi.org/10.1016/s0308-8146(97)00097-6
Abstract
No abstract availableKeywords
Funding Information
- Ministry of Education
- Icelandic Ministry of Fisheries and Agriculture
This publication has 20 references indexed in Scilit:
- Changes in flavour release from rehydrated: Diced bell peppers (Capsicum annuum) by artificial saliva components in three mouth model systemsJournal of the Science of Food and Agriculture, 1995
- Classification of commercial orange juice types by pattern recognition involving volatile constituents quantified by gas chromatographyJournal of Agricultural and Food Chemistry, 1993
- Multidimensional scaling as a method to correlate sensory and instrumental data of orange juice aromasJournal of the Science of Food and Agriculture, 1993
- Odour thresholds of some important aroma compounds in strawberriesZeitschrift für Lebensmittel-Untersuchung und Forschung, 1992
- Gas chromatography-olfactometry of orange juice to assess the effects of plastic polymers on aroma characterJournal of Agricultural and Food Chemistry, 1992
- Comparison of volatile flavor components in fresh and processed orange juicesJournal of Agricultural and Food Chemistry, 1990
- Changes in composition of volatile components in aseptically packaged orange juice during storageJournal of Agricultural and Food Chemistry, 1989
- Volatile components of jute sacksJournal of the Science of Food and Agriculture, 1975
- The odour of white breadZeitschrift für Lebensmittel-Untersuchung und Forschung, 1973
- Schwellenkonzentrationen von Aromastoffen und ihre Nutzung zur Auswertung von AromaanalysenMolecular Nutrition & Food Research, 1972