Flavour Science: Chapter 15. Molecular Insights into Off-Flavor Formation during Pineapple Juice ProcessingApplication of a comparative aroma extract dilution analysis on a freshly prepared and a commercial pineapple juice suggested methional as the compound mainly responsible for the cooked vegetable-like off-flavor frequently observed in industrially processed pineapple juices. Lab-scale pasteurization experiments showed that methional is thermally formed from methionine during processing. |
What people are saying - Write a review
We haven't found any reviews in the usual places.
Bibliographic information
| Title | Flavour Science: Chapter 15. Molecular Insights into Off-Flavor Formation during Pineapple Juice Processing |
| Authors | Martin Steinhaus, Karin Thomas, Peter Schieberle |
| Publisher | Elsevier Inc. Chapters, 2013 |
| ISBN | 0128067039, 9780128067031 |
| Length | 742 pages |
| Subjects | › › Science / Life Sciences / General |
| Export Citation | BiBTeX EndNote RefMan |