Differential effects of tomato (Lycopersicon esculentum Mill) matrix on the volatility of important aroma compounds

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 3, 2003, Pages 722-726

  Bezman, Yair ^a   Mayer, Florian ^b   Takeoka, Gary R ^b   Buttery, Ron G ^b   Ben oliel, Gad ^a   Rabinowitch, Haim D ^a   Naim, Michael ^a  

^a HEBREW UNIVERSITY OF JERUSALEM   (Israel)

^b WESTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

CaCl2, ZnSO4, MgCl2; Matrix effect; Odorant; SPME; Static headspace; Tomato (Lycopersicon esculentum Mill)

Indexed keywords

2 ISOBUTYL 1,3 THIAZOLE; 2,4 DECADIENAL; 2,4-DECADIENAL; 2-ISOBUTYL-1,3-THIAZOLE; ALDEHYDE; AROMATIC COMPOUND; BETA DAMASCENONE; BETA DEMASCENONE; BETA IONONE; BETA-DAMASCENONE; BETA-IONONE; CALCIUM CHLORIDE; PLANT EXTRACT; TERPENE; THIAZOLE DERIVATIVE; UNCLASSIFIED DRUG;

ARTICLE; CALCULATION; CALIBRATION; CHEMISTRY; CONCENTRATION RESPONSE; CORRELATION ANALYSIS; CROP PRODUCTION; ENZYME ACTIVITY; FOOD QUALITY; FRUIT; GAS CHROMATOGRAPHY; MOLECULAR INTERACTION; ODOR; SOLID PHASE MICROEXTRACTION; TOMATO; VOLATILIZATION;

ALDEHYDES; CALCIUM CHLORIDE; CHROMATOGRAPHY, GAS; FRUIT; LYCOPERSICON ESCULENTUM; NORISOPRENOIDS; ODORS; PLANT EXTRACTS; TERPENES; THIAZOLES;

LYCOPERSICON; LYCOPERSICON ESCULENTUM;

EID: 0037471596     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf020892h     Document Type: Article

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