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BIOTECHNOLOGICAL PRODUCTION OF FLAVOUR COMPONENTS. 2. STORAGE IN AN ATMOSPHERE CONTAINING AROMA PRECURSORS IN ORDER TO BALANCE FLAVOUR LOSSES IN FREEZE-DRIED BANANA SLICES.

[In German. / En allemand.]

Author(s) : BERGER R. G., DRAWERT F., KOLLMANNSBERGER H.

Type of article: Article

Summary

THE FLAVOUR COMPONENTS OF FRESH AND FREEZE-DRIED BANANA SLICES WERE EXTRACTED BY SOLVENT AND ANALYSED BY GAS CHROMATOGRAPHY/MASS SPECTROMETRY. 50 TO 80% LOSS OF CARBOXYLIC ESTERS (ISOPENTYLIC) IS OBSERVED. STORAGE IN AN ATMOSPHERE CONTAINING AROMA PRECURSORS PRIOR TO DEHYDRATION RESULTS IN AN AMPLE ACCUMULATION OF VOLATILES IN THE FRUIT AND THUS THE POSSIBILITY OF OBTAINING A FREEZE-DRIED PRODUCT WITH A VERY GOOD FLAVOUR.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1987-0786
  • Languages: German
  • Source: Z. Lebensm.-Unters. -Forsch. - n. 183
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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