Fruit flavours.

Abraham, K. O. and Sastry, L. V. L. and Natarajan, C. P. (1973) Fruit flavours. International Bottler and Packer, 47 (7). 45-46, 48, 50, 52, 54.

PDF Int Bottler & Packer 1972.pdf - Published Version Restricted to Registered users only Download (2MB) | Request a copy

Abstract

Aspects covered in this dicussion of fruit flavour include the following: manufacture of fruit flavour concentrates; flavour analysis; methods for isolation of flavour compounds (including evaporation, solvent extraction and freezing); separation and identification of flavour compounds (including GLC, IR spectroscopy, NMR and mass spectrometry); headspace analysis; and correlation of subjective and objective methods of flavour evaluation.

Item Type:	Article
Uncontrolled Keywords:	FLAVOUR-; fruit; FRUIT-(COMPOSITION); flavour of fruit; ANALYSIS-; fruit flavour
Subjects:	600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes 600 Technology > 08 Food technology > 24 Fruits
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	27 Aug 2021 07:12
Last Modified:	27 Aug 2021 10:39
URI:	http://ir.cftri.res.in/id/eprint/7181

Actions (login required)

View Item