ShareSummary
During freezing and thawing of strawberries, titratable acidity and soluble solid content remain steady, while anthocyanin and ascorbic acid contents decrease. Changes in aromatic compounds are determined and an increase of volatile acid, linalool and ethyl hexanoate content is observed.
Details
- Original title: Changes in the composition of aromatic compounds and other quality parameters of strawberries during freezing and thawing.
- Record ID : 1996-2869
- Languages: English
- Source: Z. Lebensm.-Unters. -Forsch. - vol. 201 - n. 3
- Publication date: 1995
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fruit - Keywords: Thawing; Strawberry; Aroma; Organoleptic property; Freezing; Fruit
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