Identification of Cooked Off-Flavor Components and Analysis of Their Formation Mechanisms in Melon Juice during Thermal Processing Article

Luo, Dongsheng, Pang, Xueli, Xu, Xinxing et al. (2018). Identification of Cooked Off-Flavor Components and Analysis of Their Formation Mechanisms in Melon Juice during Thermal Processing . Journal of Agricultural and Food Chemistry, 66(22), 5612-5620. 10.1021/acs.jafc.8b01019

cited authors

  • Luo, Dongsheng; Pang, Xueli; Xu, Xinxing; Bi, Shuang; Zhang, Wentao; Wu, Jihong

authors

publication date

  • June 6, 2018

published in

keywords

  • AMINO-ACID
  • AROMA COMPOUNDS
  • Agriculture
  • Agriculture, Multidisciplinary
  • CHROMATOGRAPHY-MASS SPECTROMETRY
  • Chemistry
  • Chemistry, Applied
  • DIMETHYL SULFIDE
  • FRUIT
  • Food Science & Technology
  • HAMI MELON
  • HEAT-TREATMENT
  • L-METHIONINE
  • Life Sciences & Biomedicine
  • Physical Sciences
  • QUALITY-CONTROL
  • Science & Technology
  • VOLATILE COMPOUNDS
  • formation mechanisms
  • heat treatment
  • melon
  • off-flavor
  • precursors

Digital Object Identifier (DOI)

start page

  • 5612

end page

  • 5620

volume

  • 66

issue

  • 22