Identification of the Medicinal Off-Flavor Compound Formed from Ascorbic Acid and (E)-Hex-2-enal

A test apple beverage made up of apple juice (20%), high-fructose corn syrup (11.5%), citric acid (0.43%), trisodium citrate (0.02%), apple-odor flavor (0.1%), and ascorbic acid (0.02%) was stored at 40 °C and then analyzed for the change of odor in the beverage. Although no thermoacidophilic bacter...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2011-06, Vol.59 (12), p.6667-6671
Hauptverfasser:	Sakamaki, Kensuke, Ishizaki, Susumu, Ohkubo, Yasutaka, Tateno, Yoshiyuki, Fujita, Akira
Format:	Artikel
Sprache:	eng
Schlagworte:	Aldehydes - analysis apple juice apples ascorbic acid Ascorbic Acid - analysis bacteria beverages Beverages - analysis Biological and medical sciences citrates citric acid Flavoring Agents - analysis Flavors and Aromas/Chemosensory Perception Food industries Fruit and vegetable industries Fundamental and applied biological sciences. Psychology high fructose corn syrup Humans ingredients Malus - chemistry Mass Spectrometry nuclear magnetic resonance spectroscopy Odorants - analysis odors off flavors sensory evaluation Taste
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