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. |
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