Flavour and aroma of fresh-cut fruits and vegetables.

Author(s) : BEAULIEU J. C., BALDWIN E. A.

Type of excerpt: Book chapter

Summary

This document includes the following chapters: physiology, flavour and aroma; fresh-cut quality and flavour quality; chemical flavour compounds; sugars; titratable acidity; factors affecting fresh-cut flavour (morphological considerations, chilling injury, storage temperatures, varieties, growing region, ripeness at cutting, firmness, processing, chlorination, calcium salts, additives, edible coatings, controlled atmosphere, modified atmosphere, shelf life).

Details

Original title: Flavour and aroma of fresh-cut fruits and vegetables.
Record ID : 2003-2839
Languages: English
Source: Fresh-cut fruits and vegetables: science, technology and market.
Publication date: 2002
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Fruit;
Vegetables
Keywords: Aroma; Flavour; Fresh produce; Vegetable; Fruit