Chapter 63. Analyzing the Effect of Freeze-Thaw Cycle on the Off-Aroma of Pineapple by Using an Electronic Nose Technique
- Dr. David S. Reid President1,
- Dr. Tanaboon Sajjaanantakul2,
- Dr. Peter J. Lillford3,
- Dr. Sanguansri Charoenrein4
Published Online: 14 MAY 2010
DOI: 10.1002/9780470958193.ch63
Copyright © 2010 Blackwell Publishing
Book Title
Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10
Additional Information
How to Cite
Charoenrein, S. and Kaewtathip, T. (2010) Analyzing the Effect of Freeze-Thaw Cycle on the Off-Aroma of Pineapple by Using an Electronic Nose Technique, in Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 (eds D. S. Reid, T. Sajjaanantakul, P. J. Lillford and S. Charoenrein), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780470958193.ch63
Editor Information
- 1
Department of Food Science and Technology, University of California, Davis, California, USA
- 2
Kasetsart University, Thailand
- 3
Centre for Formulation Engineering, Chemical Engineering, University of Birmingham, Birmingham, UK
- 4
Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand
Publication History
- Published Online: 14 MAY 2010
- Published Print: 11 JUL 2010
ISBN Information
Print ISBN: 9780813812731
Online ISBN: 9780470958193
- Summary
- Chapter
- References
Keywords:
- effect of freeze-thaw cycle - electronic nose technique;
- aroma - determinant of fruit quality;
- components of sensation of flavor - taste and aroma;
- analytic techniques - gas chromatography, mass spectrometry;
- interpretation of chromatograms - challenging problem;
- off-aroma scores - e-nose data
Summary
This chapter contains sections titled:
Abstract
Introduction
Materials and Methods
Results and Discussion
Conclusion
Acknowledgments
References