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THE OLFACTORY QUALITY OF FROZEN PARSLEY.

LA QUALITE OLFACTIVE DU PERSIL CONGELE.

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

Type of article: Article

Summary

THE DETERIORATION OF THE OLFACTORY QUALITY OF PARSLEY IS NOTICED WELL BEFORE THE DECREASE IN THE OVERALL VOLATILE EMISSION POTENTIAL BECOMES SUFFICIENT TO BE DETECTED BY THE PANEL. THIS CHANGE RESULTS IN THE OCCURRENCE OF A STRAWY OFF-ODOUR ; IT APPEARS WITHIN TWO MONTHS AT TEMPERATURES NOT LOWER THAN 253 K (-20 DEG C). PERFECT GAS AND VAPOUR TIGHTNESS OF THE PACKAGING MATERIAL MARKEDLY REDUCES THE LOSS OF OVERALL VOLATILE EMISSION POTENTIAL DURING STORAGE.

Details

  • Original title: LA QUALITE OLFACTIVE DU PERSIL CONGELE.
  • Record ID : 1989-0594
  • Languages: French
  • Source: Rev. gén. Froid - vol. 78 - n. 9
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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