Author/Authors :
van Ruth، نويسنده , , S.M. and Roozen، نويسنده , , J.P. and Cozijnsen، نويسنده , , J.L.، نويسنده ,
Abstract :
The technique of gas chromatography/sniffing port analysis was evaluated for studying the release of aroma compounds from rehydrated diced French beans. The aroma compounds 2-—methylbutanal and hexanal were released at a constant rate over time. An identical selection of odour active compounds was obtained at different sampling times. Mutual proportions were remained among the sampling times, although the total number of perceptions of assessors were different.
