Investigations of aroma volatile biosynthesis under anoxic conditions and in different tissues of "redchief delicious" apple fruit (Malus domestica Borkh.)

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 9, 2002, Pages 2627-2632

  Rudell, D R ^a   Mattinson, D S ^b   Mattheis, J P ^a   Wyllie, S G ^c   Fellman, J K ^b  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

^b WASHINGTON STATE UNIVERSITY   (United States)

^c UNIVERSITY OF WESTERN SYDNEY   (Australia)

Author keywords

Anatomy; Anoxia; Apple; Aroma; Controlled atmosphere; Malus domestica

Indexed keywords

ALCOHOL; ALCOHOL DERIVATIVE; BUTANOL; BUTYRIC ACID DERIVATIVE; ESTER; HEXANOIC ACID DERIVATIVE; HEXANOL; N-PENTANOL; OXYGEN; PENTANOL; PENTYL ACETATE; PROPIONIC ACID DERIVATIVE; VOLATILE ORGANIC COMPOUND;

AEROBIC METABOLISM; ANAEROBIC GROWTH; ANOXIA; APPLE; AROMA; ARTICLE; BIOSYNTHESIS; FLAVOR; FRUIT; METABOLISM; ODOR; PHYTOCHEMISTRY; SOLID PHASE EXTRACTION; VOLATILIZATION;

MALUS; MALUS X DOMESTICA;

ALCOHOLS; ANAEROBIOSIS; ESTERS; ETHANOL; FRUIT; MALUS; ODORS; OXYGEN; PENTANOLS; VOLATILIZATION;

EID: 0037165557     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf011152w     Document Type: Article

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