A New Analytical Method to Volatile Compounds in Cider Apples: Application to Evaluate the Starch Index-Reference-Cited by-同舟云学术

A New Analytical Method to Volatile Compounds in Cider Apples: Application to Evaluate the Starch Index

Published:2012-05-12 Issue:9 Volume:6 Page:2447-2454
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Llorente Daniel Díaz,Abrodo Pilar Arias,González-Álvarez Jaime,de la Fuente Enrique Dapena,Alonso Juan José Mangas,Álvarez Maria Dolores Gutiérrez,Gomis Domingo Blanco

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11947-012-0879-5.pdf

Reference38 articles.

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2. Arias-Abrodo, P., Margolles-Cabrales, I., Mangas-Alonso, J. J., & Blanco-Gomis, D. (2005). Fatty acid composition of cider obtained either by traditional or controlled fermentation. Food Chemistry, 92, 183–187.

3. Arias-Abrodo, P., Díaz-Llorente, D., Junco-Corujedo, S., Dapena de la Fuente, E., Gutiérrez-Álvarez, M. D., & Blanco-Gomis, D. (2010). Characterisation of Asturian cider apples on the basis of their aromatic profile by high-speed gas chromatography and solid-phase microextraction. Food Chemistry, 121, 1312–1318.

4. Aubert, C., Baumann, S., & Arguel, H. (2005). Optimization of flavour volatile compounds by liquid–liquid microextraction (LLME). Application to the aroma analysis of melons, peaches, grapes, strawberries, and tomatoes. Journal of Agricultural and Food Chemistry, 53, 8881–8895.

5. Balasubramanian, S., & Panigrahi, S. (2011). Solid-phase microextraction (SPME) techniques for quality characterization of food products: A review. Food and Bioprocess Technology, 4, 1–26.

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