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Non-thermal processing of pineapple (Ananas comosus [L.] Merr.) juice using continuous pressure change technology (PCT): HS-SPME-GC–MS profiling, descriptive sensory analysis, and consumer acceptance

Kathrin Vollmer, Michael Czerny, Ana Lucía Vásquez-Caicedo, Salima Varona Iglesias, Jan Frank, Reinhold Carle, Christof B. Steingass

2020Food Chemistry31 citationsDOI

Topics & Concepts

AnanasPasteurizationFood scienceChemistryFlavourSensory analysisQuantitative Descriptive AnalysisOrganolepticFlavorBotanyBiologyMicrobial Inactivation MethodsMeat and Animal Product QualitySensory Analysis and Statistical Methods
Non-thermal processing of pineapple (Ananas comosus [L.] Merr.) juice using continuous pressure change technology (PCT): HS-SPME-GC–MS profiling, descriptive sensory analysis, and consumer acceptance | Litcius