A copy of this work was available on the public web and has been preserved in the Wayback Machine. The capture dates from 2021; you can also visit the original URL.
The file type is application/pdf
.
Instrumental and Sensory Analysis for the Design of Complex Tropical Fruit Beverage Flavorings: the Case of Soursop
2019
Chemical Engineering Transactions
This study aimed at designing nature-identical flavorings for dairy drinks based on soursop (Anona muricata) VOCs profile, at different ripening stages, and after its processing into a fruit beverage, by combining conventional sensory analysis, and instrumental techniques: gas chromatography (GC/FID/MS) and a metal oxide (MOS)-based electronic nose. For this purpose, unripe fruits were harvested and ripened in controlled conditions while monitoring soluble solids, pH and acidity. Furthermore,
doi:10.3303/cet1975046
doaj:5597bd034bd748b9acd90e071e08a8e7
fatcat:5b5dct6klngjhbr6bbqfhfb45q