Distribution of the volatile compounds in the different parts of a white-fleshed peach (Prunus persica L. Batsch)

Food Chemistry

Volumn 102, Issue 1, 2007, Pages 375-384

  Aubert, Christophe ^a   Milhet, Céline ^a  

^a Centre Technique Interprofessionnel des Fruits et Légumes   (France)

Author keywords

Aroma; Liquid liquid microextraction; Mesocarp; Peach; Prunus persica; Pulp; Skin; Volatile compounds

Indexed keywords

AMYGDALIN; BENZALDEHYDE; CARBON; LACTONE; VOLATILE AGENT;

ARTICLE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FRUIT (STRUCTURE); GAS CHROMATOGRAPHY; HYDROLYSIS; LIQUID LIQUID EXTRACTION; LIQUID PHASE MICROEXTRACTION; MASS SPECTROMETRY; MESOCARP; NONHUMAN; PEACH; PERICARP; QUANTITATIVE ANALYSIS;

MAURA; PRUNUS PERSICA;

EID: 33751549961     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2006.05.030     Document Type: Article

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