Determination of furan levels in commercial orange juice products and its correlation to the sensory and quality characteristics

Author:

Kim Mina K.,Kim Min Yeop,Lee Kwang-Geun

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference24 articles.

1. Mitigation strategies of furan and 5-hydroxymethylfurfural in food;Anese;Food Research International,2013

2. Flavor, color, and vitamin C retention of pulsed electric filed processed orange juice in different packaging materials;Ayhan;Journal of Agriculture and Food Chemistry,2001

3. Sensory and analytical evaluations of Brazilian orange juice and aromas;Bettini;Fruit Processing,1998

4. 2-Methyl-3-furanthiol and methional are possible off-flavors in stored orange juice: Aroma-similarity, NIF/SNIF GC-O, and GC analyses;Bezman;Journal of Agricultural and Food Chemistry,2001

5. CITRUSBR. Brazilian association of citrus exporters. (2015). http://www.citrusbr.com/en/citric-exporters/consumption/consumption-statistics-235206--1.asp. (Accessed on March 2015).

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