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Journal of Food Science
SHAW, P.E., The Citrus & Subtropical Products Laboratory, Usda-Ars, The Volcani Center, Winter Haven, Florida, 33881, United States, The Volcani Center, Bet Dagan, Israel
MOSHONAS, M.G., The Citrus & Subtropical Products Laboratory, Usda-Ars, The Volcani Center, Winter Haven, Florida, 33881, United States, The Volcani Center, Bet Dagan, Israel
PESIS, E., The Citrus & Subtropical Products Laboratory, Usda-Ars, The Volcani Center, Winter Haven, Florida, 33881, United States, The Volcani Center, Bet Dagan, Israel
Hamlin, Pineapple and Valencia oranges were stored in controlled atmospheres (CA) of nitrogen, carbon dioxide or 0.1–0.7% acetaldehyde in air 8–24 hours and changes in seven volatiles during 0–8 days determined by gas chromatography. Increases in acetaldehyde, ehtyl acetate, ethyl butyrate and ethanol were noted in samples after nitrogen or carbon dioxide CA storage with maximum increase 1–2 days after treatment. Methanol, methyl butyrate and hexanal were unchanged. Flavor evaluations of control versus treated juice showed no consistent changes from any treatment. Acetaldehyde vapors had little effect on flavor or compositon, except for Hamlins, where acetaldehyde and ethyl butyrate levels increased. Copyright © 1991, Wiley Blackwell. All rights reserved
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תנאי שימוש
Changes During Storage of Oranges Pretreated with Nitrogen, Carbon Dioxide and Acetaldehyde in Air
56
SHAW, P.E., The Citrus & Subtropical Products Laboratory, Usda-Ars, The Volcani Center, Winter Haven, Florida, 33881, United States, The Volcani Center, Bet Dagan, Israel
MOSHONAS, M.G., The Citrus & Subtropical Products Laboratory, Usda-Ars, The Volcani Center, Winter Haven, Florida, 33881, United States, The Volcani Center, Bet Dagan, Israel
PESIS, E., The Citrus & Subtropical Products Laboratory, Usda-Ars, The Volcani Center, Winter Haven, Florida, 33881, United States, The Volcani Center, Bet Dagan, Israel
Changes During Storage of Oranges Pretreated with Nitrogen, Carbon Dioxide and Acetaldehyde in Air
Hamlin, Pineapple and Valencia oranges were stored in controlled atmospheres (CA) of nitrogen, carbon dioxide or 0.1–0.7% acetaldehyde in air 8–24 hours and changes in seven volatiles during 0–8 days determined by gas chromatography. Increases in acetaldehyde, ehtyl acetate, ethyl butyrate and ethanol were noted in samples after nitrogen or carbon dioxide CA storage with maximum increase 1–2 days after treatment. Methanol, methyl butyrate and hexanal were unchanged. Flavor evaluations of control versus treated juice showed no consistent changes from any treatment. Acetaldehyde vapors had little effect on flavor or compositon, except for Hamlins, where acetaldehyde and ethyl butyrate levels increased. Copyright © 1991, Wiley Blackwell. All rights reserved
Scientific Publication
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