Quantitation of free and glycosidically bound volatiles in and effect of glycosidase addition on three tomato varieties (Solanum lycopersicum L.)

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 22, 2007, Pages 9170-9176

  Ortiz Serrano, Pepa ^b   Gil, José Vicente ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b NONE

Author keywords

Glycosidases; Glycosidically bound; SPME; Tomato (Solanum lycopersicum L.); Volatiles

Indexed keywords

GLYCOSIDASE; GLYCOSIDE; PLANT EXTRACT;

ARTICLE; BEVERAGE; CANDIDA; CHEMISTRY; ENZYMOLOGY; FRUIT; METABOLISM; ODOR; SACCHAROMYCES CEREVISIAE; SPECIES DIFFERENCE; TASTE; TOMATO; VOLATILIZATION;

BEVERAGES; CANDIDA; FRUIT; GLYCOSIDE HYDROLASES; GLYCOSIDES; LYCOPERSICON ESCULENTUM; ODORS; PLANT EXTRACTS; SACCHAROMYCES CEREVISIAE; SPECIES SPECIFICITY; TASTE; VOLATILIZATION;

CANDIDA; LYCOPERSICON ESCULENTUM; PICHIA CAPSULATA; SACCHAROMYCES CEREVISIAE; SOLANUM;

EID: 36148966196     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0715673     Document Type: Article

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