The unique ProDry ® process retains
the volatile flavor components.
Not exact matches
Identifying blueberry
volatile components that correspond to the fruity, intense, sweet, and characteristic blueberry
flavors could help blueberry breeders select for cultivars that produce a more desirable
flavor.
The smell
component of
flavor is composed of
volatile compounds detected by receptors in the upper regions of the nose.
The constituent ingredients were found on a nutritional analysis website; the color and preservative
components were from old botany books; and the
flavor compounds were found in published, peer - reviewed gas spectroscopy analyses of the
volatile aromatic compounds in each fruit.