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Characterisation of Strawberry Aroma at Super Oxygen Condition
Aroma, Color, Firmness, Sensory evaluation, Super-oxygen condition
Li Sun
Livre broché | Anglais
48,45 €
+ 96 points
Description
Fresh strawberries are highly perishable fruits. This paper reports on the relation between super-atmospheric oxygen packaging and aroma production in strawberries. At the same time, the impact on strawberry quality (color, firmness), and sensory quality were also assessed . Volatile compounds were extracted from the headspace of strawberries stored at 7 degrees C for 0, 4 and 7 days under different gas conditions. Super-atmospheric oxygen concentrations were applied in combination with or without elevated CO2 concentrations and the volatile production was measured with GC- MS. The result showed that when strawberries were submitted to different CA treatments, the quality and aroma profiles drastically changed. The color evaluated by sensory panel correlates well with the instrumentally measurements of color, but firmness weak correlations were found. The aroma patterns of the strawberries treated with CA correlated sufficiently with the sensory evaluation.
Spécifications
Parties prenantes
- Auteur(s) :
- Editeur:
Contenu
- Nombre de pages :
- 68
- Langue:
- Anglais
Caractéristiques
- EAN:
- 9783844394535
- Date de parution :
- 20-05-11
- Format:
- Livre broché
- Format numérique:
- Trade paperback (VS)
- Dimensions :
- 152 mm x 229 mm
- Poids :
- 113 g
