Contribution of volatile compounds to the characteristic aroma of baked 'Jewel' sweetpotatoes

Journal of the American Society for Horticultural Science

Volumn 125, Issue 5, 2000, Pages 638-643

  Wang, Y ^a   Kays, S J ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

Aroma extract dilution analysis (AEDA); Flavor quality; Ipomoea batatas; Odor active volatile; Plant breeding

Indexed keywords

1,2,4 TRIMETHYLBENZENE; 2 ACETYLFURAN; 2 ACETYLPYRROLE; 2 FURMETHANOL; 2 PENTYLFURAN; ANALYTICAL PROCEDURES AND TECHNIQUES; AROMA; BETA IONONE; CHEMICAL ANALYSIS; CHEMICAL AND BIOCHEMICAL AGENTS; FLAME IONIZATION DETECTOR; GERANIOL; MALTOL; METHYLGERANATE; PHENYLACETALDEHYDE; PLANT BREEDING;

IPOMOEA BATATAS; SOLANUM TUBEROSUM; VIOLA (ANGIOSPERM);

EID: 0033863631     PISSN: 00031062     EISSN: None     Source Type: Journal    
DOI: 10.21273/jashs.125.5.638     Document Type: Article

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