Correlating volatile compounds, sensory attributes, and quality parameters in stored fresh-cut cantaloupe

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 23, 2007, Pages 9503-9513

  Beaulieu, John C ^a   Lancaster, Vicki A ^b  

^a SOUTHERN REGIONAL RESEARCH CENTER   (United States)

^b Neptune and Company Inc   (United States)

Author keywords

Acetate; Aldehyde; Aroma; Correlation; Cucumis melo; Ester; Flavor; Fruit; Maturity; Melon; Minimal processing

Indexed keywords

ACETIC ACID DERIVATIVE; HEXANOIC ACID DERIVATIVE; HEXANOIC ACID ETHYL ESTER; UNCLASSIFIED DRUG;

ARTICLE; CANTALOUPE; CHEMISTRY; FOOD PRESERVATION; FRUIT; GROWTH, DEVELOPMENT AND AGING; ODOR; QUALITY CONTROL; SENSATION; TASTE; VOLATILIZATION;

ACETATES; CAPROATES; CUCUMIS MELO; FOOD PRESERVATION; FRUIT; ODORS; QUALITY CONTROL; SENSATION; SMELL; TASTE; VOLATILIZATION;

CUCUMIS; CUCUMIS MELO;

EID: 36749057825     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf070282n     Document Type: Article

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