Flavour Science: Chapter 117. Volatile Flavor Compounds and Sensory Evaluation of Commercially Available Apple Juices and Freshly Squeezed, Non-Blended Apple Juices PDF
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Flavour Science: Chapter 117. Volatile Flavor Compounds And Sensory Evaluation Of Commercially Available Apple Juices And Freshly Squeezed, Non-Blended Apple Juices

The correlation between the composition of the volatile flavor compounds of apple juices and their sensory evaluation was investigated. Commercially available juices, as well as freshly squeezed, non-blended, cloudy juices of different apple varieties were used for the studies. The headspace aroma profiles (esters, aldehydes, and alcohols) were established using an individually designed technique ...

File Size: 958 KB
Print Length: 16 pages
Publisher: Academic Press (July 29, 2013)
Publication Date: July 29, 2013
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B019ZUC42M
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f purge and trap coupled with thermal desorption and gas chromatography. Calculations of the Aroma Index and the total ester content of the juices were also carried out, resulting in a negative rating for a majority of freshly squeezed juices. In this context, questions about the standardization of aroma values in juices, often presumed a necessity, will be discussed with respect to consumer needs and natural diversity.