Flavour Science: Chapter 15. Molecular Insights into Off-Flavor Formation during Pineapple Juice Processing

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Elsevier Inc. Chapters, Jul 29, 2013 - Science - 742 pages
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Application 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.
 

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