Review of apple flavor--state of the art.

@article{Dimick1983ReviewOA,
  title={Review of apple flavor--state of the art.},
  author={Paul Slayton Dimick and Jonathan C Hoskin},
  journal={Critical reviews in food science and nutrition},
  year={1983},
  volume={18 4},
  pages={
          387-409
        }
}
The retention flavor is of utmost importance during the harvesting, handling and/or further processing of apples. The complexity of the natural flavor of the apple or essence derived therefrom is attributed in part to the variety, post-harvest treatment, storage, and process manipulation. Some 266 volatile components isolated from apples include alcohols, esters, aldehydes, ketones, ethers, acids, bases, acetals, and hydrocarbons. This review is a survey of the literature published during the… CONTINUE READING
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