Impact of processing on odour-active compounds of a mixed tomato-onion puree.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.01.135
Abstract: Gas chromatography-olfactometry revealed thirty-two odour-active compounds in a heat-processed tomato-onion puree, among which twenty-seven were identified by gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry (GC×GC-TOF MS). Based on… read more here.
Keywords: aroma; onion; onion puree; tomato onion ... See more keywords
Characterization of odour-active volatile compounds of acerola wine
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DOI: 10.1556/066.2019.48.3.5
Abstract: The volatile compounds of acerola wine were isolated by headspace–solid phase microextraction (HS-SPME) and analysed by gas chromatography-flame ionization detector (GC-FID), gas chromatography-mas... read more here.
Keywords: active volatile; acerola wine; volatile compounds; compounds acerola ... See more keywords