Changes in physicochemical characteristics and volatile constituents of yellow- and white-fleshed nectarines during maturation and artificial ripening

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 10, 2003, Pages 3083-3091

  Aubert, Christophe ^a   Günata, Ziya ^b   Ambid, Christian ^c   Baumes, Raymond ^d  

^a Ctr Tech Interprof Fruits/Legumes   (France)

^b UNIV MONTPELLIER   (France)

^c UNIVERSITÉ DE TOULOUSE   (France)

^d SPO   (France)

Author keywords

Aroma; Artificial ripening; Flavor; Maturation; Nectarines; Volatile compounds

Indexed keywords

CARBOHYDRATE DERIVATIVE; CARBOXYLIC ACID;

AROMA; ARTICLE; FRUIT RIPENING; HUMAN; NECTARINE; ODOR; PHYSICAL CHEMISTRY; TASTE; VOLATILIZATION;

ALDEHYDES; CHEMISTRY, PHYSICAL; FRUIT; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; LACTONES; ODORS; PRUNUS; TASTE; VOLATILIZATION;

PRUNUS PERSICA; PRUNUS PERSICA NUCIPERSICA;

EID: 0038070266     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf026153i     Document Type: Article

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