Changes in volatile aroma compounds of pineapple (Ananas comosus) during freezing and thawing

Summary Changes in the volatile aroma compounds of pineapple (Ananas comosus) during freezing and thawing were compared against fresh samples to determine the effect of freezing on pineapple flavour. An HS‐SPME–GC–MS analysis showed that the Smooth Cayenne pineapple variety had nineteen volatile com...

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Veröffentlicht in:	International journal of food science & technology 2012-05, Vol.47 (5), p.985-990
Hauptverfasser:	Kaewtathip, Thipthida, Charoenrein, Sanguansri
Format:	Artikel
Sprache:	eng
Schlagworte:	Ananas comosus Biological and medical sciences Food engineering Food industries Freezing Fruit and vegetable industries Fundamental and applied biological sciences. Psychology gas chromatography-mass spectrometry General aspects pineapple solid phase microextraction thawing volatile compounds
Online-Zugang:	Volltext
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