Fresh tomato specific fluctuations in the composition of lipoxygenase-generated C6 aldehydes

Food Chemistry

Volumn 64, Issue 2, 1999, Pages 149-155

  Gray, David A ^a   Prestage, Samantha ^a   Linforth, Robert S T ^a   Taylor, Andrew J ^a  

^a LOUGHBOROUGH UNIVERSITY   (United Kingdom)

Author keywords

Linolenic acid; Hexanal; Hexenal; Linoleic acid; Lipids; Lipoxygenase; Tomato flavour

Indexed keywords

FATTY ACID; FLAVORING AGENT; LINOLEIC ACID; LIPOXYGENASE; VOLATILE AGENT;

ANALYTIC METHOD; ARTICLE; CONTROLLED STUDY; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; NONHUMAN; PHYTOCHEMISTRY; TOMATO;

LYCOPERSICON ESCULENTUM; LYCOPERSICON ESCULENTUM VAR. CERASIFORME;

EID: 0032889884     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(98)00163-0     Document Type: Article

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