TENTATIVE DEFINITION OF THE ORGANOLEPTIC PROPERTIES OF GOLDEN DELICIOUS APPLE, BASING ON ITS CHEMICAL COMPOSITION.

ESSAI DE DEFINITION DE LA QUALITE ORGANOLEPTIQUE DE LA POMME GOLDEN DELICIOUS A PARTIR DE SA CONSTITUTION CHIMIQUE.

Author(s) : RAMANAMBE RAVELOMANANTSOA N.

Type of monograph: Thesis

Summary

STUDY OF THE DEVELOPMENT OF THE CHEMICAL COMPONENTS OF APPLE DURING THE GROWTH OF THE FRUIT AND ITS CA STORAGE AT 2 DEG C. THE FOLLOWING ARE CONSIDERED: VOLATILE COMPONENTS, SOLUBLE GLUCIDES, ORGANIC ACIDS, AMINO-ACIDS, PHENOL COMPOUNDS AND MINERALS. THE EFFECT ON ORGANOLEPTIC PROPERTIES IS STUDIED BY MEANS OF SENSORY TESTS. POSITIVE EFFECT ON FLAVOUR OF ETHYL AND AMYL BUTYRATES, OF GLUCOSE AND QUINIC ACID AT LOW CONCENTRATIONS AND OF ETHYL BUTYRATE, SORBITOL AND CALCIUM AT HIGH CONCENTRATIONS.

Details

Original title: ESSAI DE DEFINITION DE LA QUALITE ORGANOLEPTIQUE DE LA POMME GOLDEN DELICIOUS A PARTIR DE SA CONSTITUTION CHIMIQUE.
Record ID : 1984-0145
Languages: French
Publication: France/France
Publication date: 1982
Source: Source: 238 p.; 80 ref.

Indexing

Themes: Food quality and safety. Microbiology;
Fruit
Keywords: Controlled atmosphere; Chilling; Organoleptic property; Chemical property; Apple; Fruit