Study of the volatile composition and sensory characteristics of new Sherry vinegar-derived products by maceration with fruits-Reference-Cited by-同舟云学术

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Study of the volatile composition and sensory characteristics of new Sherry vinegar-derived products by maceration with fruits

Published:2013-03 Issue:2 Volume:50 Page:469-479
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Cejudo-Bastante María Jesús,Durán Enrique,Castro Remedios,Rodríguez-Dodero M. Carmen,Natera Ramón,García-Barroso Carmelo

Funder

Consejería de Educación y Ciencia de la Junta de Comunidades de Castilla-La Mancha

Fondo Social Europeo

Publisher

Elsevier BV

Subject

Food Science

Reference27 articles.

1. Evolution of selected volatiles in chitosan-coated strawberries (Fragaria × ananassa) during refrigerated storage;Almenar;Journal of Agricultural and Food Chemistry,2009

2. Relationship between volatile components of citrus fruit essential oils and antimicrobial action on Penicillium digitatum and Penicillium italicum;Caccioni;International Journal of Food Microbiology,1998

3. Study of the polyphenolic composition and antioxidant activity of new Sherry vinegar-derived products by maceration with fruits;Cejudo-Bastante;Journal of Agricultural and Food Chemistry,2010

4. Investigation of the physicochemical properties of concentrated fruit vinegar;Chang;Yaowu Shipin Fenxi,2005

5. Optimisation of stir bar sorptive extraction applied to the determination of volatile compounds in vinegars;Durán Guerrero;Journal of Chromatography A,2006

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4. Unraveling the Chemosensory Characteristics of Typical Chinese Commercial Rice Vinegars with Multiple Strategies;Food Analytical Methods;2022-03-11

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