Evaluation of Asparagus officinalis l. flavour quality for breeding purposes

Acta Horticulturae

Volumn 479, Issue , 1999, Pages 135-141

  Hoberg, E ^a   Ulrich, D ^a   Standhardt, D ^a   Kecke, S ^a  

^a INSTITUTE FOR EPIDEMIOLOGY AND PATHOGEN DIAGNOSTICS   (Germany)

Author keywords

Acids; Aroma; Phenolic compounds; Sensory; Sugar

Indexed keywords

ASPARAGUS; ASPARAGUS OFFICINALIS;

EID: 1242297351     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/actahortic.1999.479.17     Document Type: Article

References (5)

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2. Hartmann, H. D. 1989. Spargel-Grundlagen fur den Anbau. Ulmer Fachbuch Gemusebau. 1st ed. Verlag Eugen Ulmer
3. Smith, J. L. and D. W. Stanley. 1989. Toughening in blanched asparagus: Identification of phenolic compounds and evidence for a free radical mechanism. J Food Biochem. 13: 271-287
4. Tressl, R., M. Holzer, and M. Apetz. 1977a. Formation of flavor components in Asparagus. 1. Biosynthesis of sulfur-containing acids in Asparagus, J. Agric. Food Chem. 25: 455-459
5. Tressl, R., D. Bahri, M. Holzer, and T. Kossa. 1977b. Formation of flavor components in Asparagus. 2. Formation of flavor components in cooked Asparagus. J. Agric. Food Chem. 25: 459-463