Formation of Volatile and Aroma Compounds during the Dehydration of Membrane-Clarified Sugarcane Juice to Non-Centrifugal Sugar

The development of volatile compounds and their precursors during the dehydration process of membrane-clarified sugarcane juice to non-centrifugal sugar (NCS) was investigated. Head-space solid phase microextraction/gas chromatography–mass spectrometry (HS-SPME/GC–MS) coupled with chemometrics was e...

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Detalles Bibliográficos
Autores principales: Ge, Yanjing, Li, Kai, Xie, Caifeng, Xu, Yongshi, Shi, Changrong, Hang, Fangxue, Doherty, William O. S.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8303542/
https://www.ncbi.nlm.nih.gov/pubmed/34359431
http://dx.doi.org/10.3390/foods10071561

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8303542/
https://www.ncbi.nlm.nih.gov/pubmed/34359431
http://dx.doi.org/10.3390/foods10071561

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