Identification of flavour in fresh feijoa fruit
The aim of this study was to extract and identify volatile flavour components from peel, flesh and seeds of feijoa fruit separately and further determine its flavour profile. Obtained information is aimed to be used to develop a new flavour mixture for the food industry. The volatile flavour fractio...
| Main Author: | |
|---|---|
| Format: | M2 |
| Language: | Inglés |
| Published: |
SLU/Dept. of Food Science
2013
|
| Subjects: |
Similar Items: Identification of flavour in fresh feijoa fruit
- The feasibility of using an electronic nose to identify adulteration of Pathumthani 1 in Khaw Dok Mali 105 rice during storage
- Metabolite profiling of wheat (Triticum aestivum L.) phloem exudate
- Development of a method for determination of pesticide residues in honey using liquid chromatography tandem mass spectrometry
- Implementación de un método para la identificación y cuantificación de fitoesteroles en semillas de maní por cromatografía gaseosa
- Secondary metabolite profile and phytotoxic activity of genetically distinct forms of Colletotrichum gloeosporioides from yam (Dioscorea spp.)
- Producción y comercialización de la feijoa en Colombia