Deaeration and pasteurization effects on the orange juice aromatic fraction

Author:

Jordán M.J.,Goodner K.L.,Laencina J.

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

1. Effect of non-volatile orange juice components, acid, sugar and pectin on the flavor threshold of d-limonene in water;Ahmed;Journal of Agricultural and Food Chemistry,1978

2. Arctander, S. (1969). Perfume and flavor chemicals. Arctander, S: Montclair, NJ, #833, 1592, 2397.

3. Analysis of unpasteurized and heat treated early–mid season orange juice volatiles with solid phase microextraction and gas chromatography–olfactometry;Bazemore;Journal of Food Science,1999

4. Organoleptic properties of aliphatic aldehydes;Boelens;Perfume and Flavor,1987

5. Carter, R. D. (1990). Book chapter. In: Florida Department of Citrus (Ed.), Florida citrus juice from concentrate production, packaging and distribution (pp. 2–4). Lake Alfred, FL: Florida Department of Citrus.

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