PTR-MS monitoring of volatiles fingerprint evolution during grape must cooking
Abstract The main aim of this study was to investigate the effect of processing temperature on the evolution of volatiles during grape must concentration upon cooking. The evolution of the volatiles fingerprint of grape must heated at 80, 90, and 100 °C was studied by Proton Transfer Reaction Mass Spectrometry (PTR-MS). The intensity of the heat treatment influenced the volatile molecules generated after the activation of the non enzymatic browning (NEB) reactions during the cooking process. These volatile compounds represent the most important molecules that characterise the aroma of highly c... Mehr ...
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Dokumenttyp: | Artikel |
Erscheinungsdatum: | 2013 |
Schlagwörter: | Netherlands / Food Science |
Sprache: | Englisch |
Permalink: | https://search.fid-benelux.de/Record/base-26811747 |
Datenquelle: | BASE; Originalkatalog |
Powered By: | BASE |
Link(s) : | https://www.openaccessrepository.it/record/86359 |