Free and bound volatile composition and characterization of some glucoconjugates as aroma precursors in melón de olor fruit pulp (Sicana odorifera)

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 12, 2000, Pages 6200-6204

  Parada, Fabian ^a   Duque, Carmenza ^a   Fujimoto, Yoshinori ^b  

^a UNIVERSIDAD NACIONAL DE COLOMBIA   (Colombia)

^b TOKYO INSTITUTE OF TECHNOLOGY   (Japan)

Author keywords

4 ( D glucopyranosyloxy)benzyl alcohol; 4 ( D glucopyranosyloxy)benzyl 2,3 dihydroxy 3 methylbutanoate; Aroma precursors; Cucurbitaceae; Glucoconjugates; Glycosidically bound volatiles; Mel n de olor; Sicana odorifera; Volatiles

Indexed keywords

ACETOIN; BUTYRIC ACID; FLAVORING AGENT; VOLATILE AGENT;

ARTICLE; CAPILLARY GAS CHROMATOGRAPHY; CHROMATOGRAPHY; FRUIT; HYDROLYSIS; LIQUID LIQUID EXTRACTION; NUCLEAR MAGNETIC RESONANCE; OLFACTOMETRY; PURIFICATION; SICANA ODORIFERA;

CUCURBITACEAE; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GLUCOSIDES; SMELL; VOLATILIZATION;

EID: 0034524180     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0007232     Document Type: Article

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