How to Improve Bayberry (Myrica rubra Sieb. et Zucc.) Juice Flavour Quality: Effect of Juice Processing and Storage on Volatile Compounds

How to Improve Bayberry (Myrica rubra Sieb. et Zucc.) Juice Flavour Quality: Effect of Juice Processing and Storage on Volatile Compounds

To improve the flavour quality of bayberry juice, effects of different raw materials, heat treatment and storage time on the flavour variations were investigated. Changes of total sugar and titratable acids were also monitored. Identification and quantitation of volatile flavour compounds were perfo...

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Bibliographic Details
Main Authors: Xu, Yi, Zhang, Min, Fang, Zhongxiang, Sun, Jin, Wang, Ying
Format: Journal Article
Published: Elsevier 2014
Subjects:
Storage
Heat processing
HS-SPME–GC–MS
Flavour
Bayberry juice
Online Access:http://hdl.handle.net/20.500.11937/15427

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