The effect of refluxing on the aromas of Valencia aqueous orange essences was
determined through analysis by GC, MS, Osme, and by a descriptive panel. The strengths
and descriptions of volatiles were investigated to determine if differences in essence aroma
character and intensity existed. During production, 1 sample was subjected...
The objectives of this study were to evaluate the physicochemical properties and bioactive compounds from four different types of fruit pomace, including apple, blueberry, raspberry, and cranberry, and further to investigate the feasibility of creating apple pomace based biocomposite boards using thermal compression molding and to optimize the biocomposite formulations...
The objectives of this study are to 1) qualitatively and quantitatively measure the odor-active compounds in ‘Marion’ blackberry; 2) compare the aroma profiles of advanced selections and new cultivars of thornless blackberry cultivars with ‘Marion’; 3) study the development of furaneol in ‘Marion’ during ripening and; 4) investigate the distribution...