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Chapter 15. Molecular Insights into Off-Flavor Formation during Pineapple Juice Processing
出版Elsevier Inc. Chapters, 2013-07-29
主題Science / Life Sciences / General
ISBN01280670399780128067031
URLhttp://books.google.com.hk/books?id=KX9zDAAAQBAJ&hl=&source=gbs_api
EBookSAMPLE
註釋Application of a comparative aroma extract dilution analysis on a freshly prepared and a commercial pineapple juice suggested methional as the compound mainly responsible for the cooked vegetable-like off-flavor frequently observed in industrially processed pineapple juices. Lab-scale pasteurization experiments showed that methional is thermally formed from methionine during processing.