Quantitative analysis of the volatile aroma components of pepino fruit by purge-and-trap and gas chromatography

Journal of the Science of Food and Agriculture

Volumn 82, Issue 10, 2002, Pages 1182-1188

  Ruiz Bevi, Francisco ^a   Font, Alicia ^a   Garca, Angela N ^a,b   Blasco, Pilar ^a   Ruiz, Juan J ^a  

^a UNIVERSITY OF ALICANTE   (Spain)

^b MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

Pepino fruit; Purge and trap; Volatile aroma constituents

Indexed keywords

GAS CHROMATOGRAPHY;

EID: 0036311937     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/jsfa.1169     Document Type: Article

References (25)

1. Volatile aroma constituents of Noble muscadine grapes
2. Volatile aroma components of Curcuma amada Roxb
3. Volatile aroma constituents of pepino fruit
4. Volatile aroma constituents of orange
5. Volatile aroma constituents of mango (cv Kensington)
6. Volatile constituents of loquat (Eriobotrya japonica Lindl) fruit
7. Tomato leaf volatile aroma components
8. Efficiency of gas extraction in headspace analysis
9. Relationship between sensory and instrumental analysis for tomato flavor
10. Aroma volatile profiles from ripe tomatoes are influenced by physiological maturity at harvest: An application for electronic nose technology
11. Analysis of volatile components of fruits by HS-PTV-GC
12. Application of simultaneous purging and solvent extraction technique for flavour monitoring of natural products
13. Volatile constituents of Bing sweet cherry fruit following controlled atmosphere storage
14. Changes in volatile flavor components of guava juice with high-pressure treatment and heat processing and during storage
15. Recovery studies of volatile organics in sediments using purge/trap methods
16. Speciation of methyl- and inorganic mercury in biological tissues using ethylation and gas chromatography with furnace atomization plasma emission spectrometric detection
17. Un componente de calidad del fruto del pepino dulce, el aroma
18. Determination of the volatile constituents of pepino fruit by the purge-and-trap sample concentrator
19. 'Sweet Round' and 'Sweet Long': Two pepino cultivars for Mediterranean climates
20. Some maturity indices for tamarillo and pepino fruits
21. Comparison of volatile compounds from peach fruit and leaves (cv Monroe) during maturation
22. Analysis of volatile components in fresh grapefruit juice by purge and trap/gas chromatography