| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543367 | Food Chemistry | 2011 | 8 Pages |
Abstract
⺠Development of a fast, simple and gentle analysis method for the analysis of apple juice aroma. ⺠Juices not made from concentrated mainly dominated by aromas with fruity, ripe, sweet characteristics. ⺠Juices made from concentrate rather dominated by green, fresh, estery aromas. ⺠Neither of the single compounds nor indexes calculated thereof could be used for reliable assessment of juice quality.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Martin Pour Nikfardjam, Daniel Maier,