Effect of thermal processing and storage condition on the flavour stability of spray-dried durian powder
Stability of key odour volatiles (propanethiol, ethyl propanoate, ethyl 2-methylbutanoate and diethyl disulfide) from spray-dried durian powder that was subjected to accelerated storage were analysed quantitatively using headspace solid phase microextraction coupled to fast gas chromatography–mass s...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2010
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| Online Access: | http://psasir.upm.edu.my/id/eprint/14320/1/Effect%20of%20thermal%20processing%20and%20storage%20condition%20on%20the%20flavour%20stability%20of%20spray.pdf |