Influence of Freezing and Different Drying Methods on Volatile Profiles of Strawberry and Analysis of Volatile Compounds of Strawberry Commercial Jams

Influence of Freezing and Different Drying Methods on Volatile Profiles of Strawberry and Analysis of Volatile Compounds of Strawberry Commercial Jams

Strawberry is the most consumed berry fruit worldwide due to its unique aroma and flavor. Drying fruits to produce a powder represents one of the possible conservation methods to extend their shelf-life. The aim of the present study was to compare the influence of freezing and different drying metho...

Full description

Bibliographic Details
Main Authors: Doaa Abouelenein, Ahmed M. Mustafa, Simone Angeloni, Germana Borsetta, Sauro Vittori, Filippo Maggi, Gianni Sagratini, Giovanni Caprioli
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:Molecules
Subjects:
strawberry
aroma
volatile organic compounds
drying methods
freezing
commercial jams
Online Access:https://www.mdpi.com/1420-3049/26/14/4153

Similar Items

Similar Items