Potential of different mechanical and thermal treatments to control off-flavour generation in broccoli puree
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- 作者：Maria Koutidoua ; b ; Tara Grauwetb ; Ann Van Loeyb ; Parag Acharyaa ; parag.acharya@unilever.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Dimethyl disulfide (PubChem CID ; 12232) ; Dimethyl trisulfide (PubChem CID ; 19310) ; 6-Methylhept-5-en-2-one (PubChem CID ; 9862) ; (Z)-3-Hexen-1-ol (PubChem CID ; 5281167) ; Hexanal (PubChem CID ; 6184) ; Nonanal (PubChem CID ; 31289) ; 1-Pentanol (PubChem CID ; 6276) ; (E)-2-Hexenal (PubChem CID ; 5281168) ; (E)-2-Heptenal (PubChem CID ; 5283316) ; Octanal (PubChem CID ; 454)
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：15 February 2017
- 年：2017
- 卷：217
- 期：Complete
- 页码：531-541
- 全文大小：2759 K
文摘
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Shear before or after thermal process has a distinct impact on volatile profile.
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Varying order of thermal and mechanical steps leads to different microstructures.
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Flavour generation and microstructure are interrelated.
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Distinct process steps can be used to control off-flavour in processed broccoli.
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