Study of the aroma compounds of rose apple (Syzygium jambos Alston) fruit from Brazil

European Food Research and Technology

Volumn 219, Issue 5, 2004, Pages 460-464

  Guedes, Clarissa M ^a   Pinto, Alice B ^a   Moreira, Ricardo F A ^a   De Maria, Carlos A B ^a  

^a FEDERAL UNIVERSITY OF THE STATE OF RIO DE JANEIRO   (Brazil)

Author keywords

Aroma; Brazilian rose apple; Gas chromatography mass spectrometry; Gas chromatography olfactometry aroma extract dilution analysis; Potent odorants

Indexed keywords

ALCOHOLS; CULTIVATION; GAS CHROMATOGRAPHY; IONIZATION; MASS SPECTROMETRY; ODOR CONTROL;

AROMA; BRAZILIAN ROSE APPLE; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GAS CHROMATOGRAPHY-OLFACTOMETRY/AROMA EXTRACT DILUTION ANALYSIS; POTENT ODORANTS;

FRUITS;

ALCOHOLS; APPLES; CULTIVATION; GAS CHROMATOGRAPHY; IONIZATION; MASS SPECTROMETERS; ODORS;

MALUS X DOMESTICA; SYZYGIUM; SYZYGIUM JAMBOS;

EID: 10044250234     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-004-0967-5     Document Type: Article

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