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DEVELOPMENT OF A RAPID METHOD FOR ESTIMATING THE OLFACTIVE QUALITY OF PARSLEY AND A STUDY OF FACTORS INFLUENCING THE STABILITY OF THE FROZEN PRODUCT.

MISE AU POINT D'UNE METHODE RAPIDE D'EVALUATION DE LA QUALITE OLFACTIVE DU PERSIL ET ETUDE DE QUELQUES FACTEURS INFLUENCANT LA STABILITE DU PRODUIT CONGELE.

Author(s) : PHILIPPON J., PAILLARD N., ROUET-MAYER M. A.

Type of article: Periodical article

Summary

THE FIRST PART OF THE PAPER IS DEDICATED TO A RAPID METHOD FOR ESTIMATING THE TOTAL VOLATILE EMISSION OF FROZEN (OR FRESH) PARSLEY. AN ANALYSIS BY GAS CHROMATOGRAPHY OF THE COMPOSITION OF THE ESSENTIAL OILS AND OF THE VOLATILE COMPOUNDS IN THE HEADSPACE WAS CARRIED OUT SIMULTANEOUSLY. THE EFFECT OF FREEZING, OF TEMPERATURE AND STORAGETIME AS WELL AS PACKAGING ON THE AROMATIC QUALITY OF FROZEN PARSLEY WAS STUDIED.

Details

  • Original title: MISE AU POINT D'UNE METHODE RAPIDE D'EVALUATION DE LA QUALITE OLFACTIVE DU PERSIL ET ETUDE DE QUELQUES FACTEURS INFLUENCANT LA STABILITE DU PRODUIT CONGELE.
  • Record ID : 1989-1880
  • Languages: French
  • Source: CNRS/Univ. Pierre Marie Curie - 66 p.; fig.; tabl.; ref.
  • Publication date: 1988/11
  • Document available for consultation in the library of the IIR headquarters only.

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