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Concentration by pervaporation of representative brown crab volatile compounds from dilute model solutions

✍ Scribed by Rodrigo Martínez; María Teresa Sanz; Sagrario Beltrán

Book ID
108171736
Publisher
Elsevier Science
Year
2011
Tongue
English
Weight
486 KB
Volume
105
Category
Article
ISSN
0260-8774

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Separation and concentration of bilberry
Separation and concentration of bilberry impact aroma compound from dilute model solution by pervaporation
✍ Verónica García; Nazely Diban; Daniel Gorri; Riitta Keiski; Ane Urtiaga; Inmacul 📂 Article 📅 2008 🏛 Wiley (John Wiley & Sons) 🌐 English ⚖ 180 KB

## Abstract **BACKGROUND:** In the present work, the flavor compounds of natural juice of bilberries were qualitatively analyzed by GC‐MS, leading to the identification of trans‐Hex‐2‐en‐1‐ol as one of the major ‘impact aroma’ compounds of this fruit. The pervaporation of trans‐Hex‐2‐en‐1‐ol from d