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- W185514274 abstract "Application of a comparative aroma extract dilution analysis on a freshly prepared and a commercial pineapple juice suggested methional as the compound mainly responsible for the cooked vegetable-like off-flavor frequently observed in industrially processed pineapple juices. Lab-scale pasteurization experiments showed that methional is thermally formed from methionine during processing." @default.
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- W185514274 date "2014-01-01" @default.
- W185514274 modified "2023-10-16" @default.
- W185514274 title "Molecular Insights into Off-Flavor Formation during Pineapple Juice Processing" @default.
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- W185514274 doi "https://doi.org/10.1016/b978-0-12-398549-1.00015-5" @default.
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