Changes in volatile sulfur compounds in strawberry puree during heating

Solid-phase microextraction coupled with gas chromatography/pulsed flame photometric detection was used to monitor methane thiol, hydrogen sulfide, sulfur dioxide, dimethyl sulfide, carbon disulfide, methyl thioacetate, dimethyl sulfide, methyl thiobutyrate, and dimethyl trisulfide after heating str...

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Veröffentlicht in:	Journal of food science 2004-05, Vol.69 (4), p.FCT268-FCT272
Hauptverfasser:	Schulbach, K.F, Rouseff, R.L, Sims, C.A
Format:	Artikel
Sprache:	eng
Schlagworte:	Berries Biological and medical sciences cabbage aroma flavor Food industries Food science Fruit and vegetable industries fruit composition fruit products Fundamental and applied biological sciences. Psychology heat treatment Heating odor compounds pulsed flame photometric detection pureed foods qualitative analysis quantitative analysis sensory properties SPME strawberries strawberry Sulfur sulfur compounds sulfur volatiles volatile compounds
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