Effect of oxygen and free fatty acids on cucumber flavour generation

• المؤلفون الرئيسيون: Surawang S., Rattanapanone N., Linforth R., Taylor A.J.
• مؤلفون آخرون: Mencarelli F.Tonutti P.
• التنسيق: Conference or Workshop Item
• اللغة: English
• منشور في: 2014
• الوصول للمادة أونلاين: http://www.scopus.com/inward/record.url?eid=2-s2.0-84879913252&partnerID=40&md5=c89d9e271979952a982343b54e50ee2a; http://cmuir.cmu.ac.th/handle/6653943832/674
• المؤسسة: Chiang Mai University

A real time monitoring of key flavour volatile compounds released during the cucumber tissue disruption was measured by Atmospheric Pressure Chemical Ionisation-Mass Spectrometry (APCI-MS). The rapid generation of C-6 and C-9 aldehydes in cucumber was prevented by macerating under nitrogen atmospher...