Identification and confirmation of key compounds causing cooked off-flavor in heat-treated tomato juice.
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DOI: 10.1111/1750-3841.16168
Abstract: Cooked off-flavor produced by heat treatment greatly limited the acceptability of commercial tomato juice. To screen and identify the cooked off-flavor compounds, gas chromatography-mass spectrometry-olfactometry (GC-MS-O), aroma extract dilution analysis (AEDA), gas chromatography-mass spectrometry (GC-MS),… read more here.
Keywords: tomato juice; heat; cooked flavor;