Aroma e compostos volateis na laranja

AUTOR(ES)

Orlando Brealey

DATA DE PUBLICAÇÃO

1972

RESUMO

Due to the fact that is extremely difficult to avoid a loss of aroma in foods during processing, intensive studies have been carried out in the last few decades on the isolation and identification of the volatile compounds responsible for food aromas. The advent of gas-chromatography and mass spectrometry, as well as the improvement of analytical techniques, during the last few years , has made possible a considerable progress in this field. In this bibliographic survey will be discussed the methods employed by the researchers to determine and identify the volatile compounds of the orange and their correlation with the aroma.

ASSUNTO(S)

aroma laranja

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