RETENTION OF VOLATILE COMPONENTS OF DURIAN FRUIT LEATHER DURING PROCESSING AND STORAGE

Autor:	Faujan B. H. Ahmad, Hiroshi Sugisawa, Jinap Selamat, Irwandi Jaswir, Yaakob B. Che Man
Rok vydání:	2008
Předmět:	clone (Java method) biology Chemistry General Chemical Engineering Flesh Botany food and beverages General Chemistry Food science biology.organism_classification N compounds Aroma Food Science
Zdroj:	Journal of Food Processing and Preservation. 32:740-750
ISSN:	1745-4549 0145-8892
Popis:	A study was conducted to identify the volatile constituents of durian(Durio zibethinus Murr.) of clone D24 and to determine the retention of volatile components of durian fruit leather during processing and storage.Thirty-eight volatile compounds were identified in the fresh durian flesh, of which 11 were esters, 10 alcohols, six carboxylic acids, six sulphurous (S) and nitrogenous (N) compounds and five hydrocarbons. Processed durian fruit leather retained most of the aroma components of fresh durian fruit. During storage, the relative proportion of acids in the product increased, esters,alcohols and aldehydes decreased, while hydrocarbons and phenolic and S and N compounds fluctuated.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::b5fc7486f888bc6351d2e219905d3eb8 https://doi.org/10.1111/j.1745-4549.2008.00211.x Zobrazit plný text záznamu Plný text ve formátu PDF