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THE FLAVOUR COMPONENTS OF MIRABELLE PLUMS. EXAMINATION OF THE AROMA CONSTITUENTS OF FRESH FRUITS ; VARIATION OF HEAD-SPACE COMPOSITION INDUCED BY DEEP FREEZING AND THAWING.

Author(s) : ETIEVANT P. X.

Type of article: Article

Summary

IDENTIFICATION OF 30 FLAVOUR VOLATILES IN ORGANIC EXTRACTS FROM FRESH OR FROZEN-THAWED MIRABELLE PLUMS. THE DISCREPANCIES OF RESULTS ARE INTERPRETED IN ORDER TO EXPLAIN CHANGES IN AROMA (< FRESH >, < COOKED > AND < OXIDIZED > TASTES) OBSERVED BETWEEN FRESH AND FROZEN-THAWED FRUIT. FROZEN FRUIT HAVE HIGHER TERPENIC HYDROCARBONS CONTENT, AS ALSO ALDEHYDES, C6 ALCOHOLS AND ACETIC, PROPANOIC AND BUTANOIC ESTERS.

Details

  • Original title: THE FLAVOUR COMPONENTS OF MIRABELLE PLUMS. EXAMINATION OF THE AROMA CONSTITUENTS OF FRESH FRUITS ; VARIATION OF HEAD-SPACE COMPOSITION INDUCED BY DEEP FREEZING AND THAWING.
  • Record ID : 1987-0989
  • Languages: English
  • Source: Sci. Aliments - vol. 6 - n. 3
  • Publication date: 1986
  • Document available for consultation in the library of the IIR headquarters only.

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