Bonneau A., Boulanger R., Lebrun M., Maraval I., Günata Z.
2016
Volatile compounds from fresh and dried mango were extracted by the solvent-assisted flavour evaporation (SAFE) technique and analysed by GC-MS. Forty-one and fifty five volatile compounds were identified in fresh and dried mango, respectively. Monoterpenes, followed by sesquiterpenes, lactones and alcohols were the major compounds. Drying induced substantial losses of several compounds. The ...
Composition des produits alimentaires; Traitement et conservation des produits alimentaires
2016
Volatile compounds from fresh and dried mango were extracted by the solvent-assisted flavour evaporation (SAFE) technique and analysed by GC-MS. Forty-one and fifty five volatile compounds were identified in fresh and dried mango, respectively. Monoterpenes, followed by sesquiterpenes, lactones and alcohols were the major compounds. Drying induced substantial losses of several compounds. The ...
Composition des produits alimentaires; Traitement et conservation des produits alimentaires