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Reproducibility of headspace analysis of apples and apple juice



Reproducibility of headspace analysis of apples and apple juice



Lebensmittel Wissenschaft and Technologie 23(6): 481-483



Simple dynamic aroma headspace methods for intact apples and apple juice are described and the reproducibilities discussed. The percentage CV (coefficient of variation) for intact apples for all volatile compounds varied from 19.2 to 7.2, with a mean for all volatile compounds of 13.6; for juice the percentage CV varied from 23.0 to 3.2 with a mean for all volatile compounds of 9.6. The percentage CV in the present work was at the same level or better than in corresponding studies.

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Accession: 002208029

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