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Changes in volatile flavour components of guava puree during processing and frozen storage.

Author(s) : YEN G. C., LIN H. T., YANG P.

Type of article: Article

Summary

Pasteurized guava puree showed increases in aldehydes and hydrocarbons with decrease in esters when compared with unpasteurized puree. There was only a slight decrease in alcohols and hydrocarbons of pasteurized guava puree stored at -20 deg C for 4 months. Remarkable increases in ethyl alcohol, n-hexanal, decanoic acid, dodecanoic acid and ethyl acetate in pasteurized guava puree were observed when stored at 0 and -10 deg C for 2 and 4 months, respectively.

Details

  • Original title: Changes in volatile flavour components of guava puree during processing and frozen storage.
  • Record ID : 1993-0970
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 57 - n. 3
  • Publication date: 1992/05
  • Document available for consultation in the library of the IIR headquarters only.

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