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Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/17955
Title: | Aromatic Profile Of Juice And Wine Prepared From Cavendish Banana (Musa Sp, Group AAA ) Cv. Robusta. |
Other Titles: | Not Available |
Authors: | Ranjitha, K., C.K.Narayana and T.K.Roy |
ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
Author's Affiliated institute: | ICAR::Indian Institute of Horticultural Research |
Published/ Complete Date: | 2013-01-01 |
Project Code: | 4.1.3. Microbiological studies in fruits, vegetables and their products |
Keywords: | Banana wine, head-space volatiles, esters, fermentation-derived aroma, SPME method |
Publisher: | Society for Promotion of Horticulture |
Citation: | Ranjitha K, Narayana CK and Roy TK (2013) Aromatic Profile Of Juice And Wine Prepared From Cavendish Banana (Musa Sp, Group AAA ) Cv. Robusta. J Hort Sci., 8:217-223. |
Series/Report no.: | Not Available; |
Abstract/Description: | A comparative study of the aroma profile of an alcoholic beverage (wine) and natural juice from banana cv. Robusta was performed. The study showed disappearance and synthesis of many aroma compounds during the fermentation process. Relative abundance of carbonyl compounds was high in the juice, and carboxylic acid content was higher in the wine. Aroma signature compounds of banana juice, isoamyl acetate, butyl isovalerate, isopentyl isovalerate, trans-2- hexenal and butanoates were present only in a low proportion in the wine, while decanoic, dodecanoic and hexadecanoic acids (as well as their esters) were abundant in the banana wine. Synthesis compounds like methyl nonylketone, isoeuginol and 2-methoxy 4-vinyl phenol was greater during fermentation. Elemicin was present in high quantity in both the juice and the wine. |
Description: | Not Available |
ISSN: | Not Available |
Type(s) of content: | Research Paper |
Sponsors: | ICAR-IIHR |
Language: | English |
Name of Journal: | Journal of Horticultural Science and Biotechnology (Journal of Horticultural Science, England) |
NAAS Rating: | 7.16 |
Volume No.: | 8 |
Page Number: | 217-223 |
Name of the Division/Regional Station: | Division of Post Harvest Technology and Agricultural Engineering |
Source, DOI or any other URL: | www.sphindia.org/index.php/jhs/rt/captureCite/128/128 |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/17955 |
Appears in Collections: | HS-IIHR-Publication |
Files in This Item:
File | Description | Size | Format | |
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Aroma Profile of banana wine - Ranjitha, Narayana & Roy.pdf | 43.63 kB | Adobe PDF | View/Open |
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