Volatile composition of black currant cultivars

Acta Horticulturae

Volumn 777, Issue , 2008, Pages 525-530

  Kampuss, Kaspars ^a   Christensen, Lars P ^b   Pedersen, Hanne Lindhard ^b  

^a LATVIA UNIVERSITY OF AGRICULTURE   (Latvia)

^b DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

Author keywords

Aldehydes; Aliphatic esters; Dynamic headspace; Gas chromatography; Gas chromatography mass spectrometry; Ribes nigrum; Terpenoids

Indexed keywords

RIBES HUDSONIANUM; RIBES NIGRUM;

EID: 42149091665     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.2008.777.81     Document Type: Conference Paper

References (5)

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2. Brennan, R.M. 1996. Currants and Gooseberries, p.191-298. In: J. Janick and J.N. Moore (eds.), Fruit breeding vol. 2: Vine and small fruits, John Willey & Sons, Inc.
3. Iversen, C.K., Jakobsen, H.B. and Olsen, C.E. 1998. Aroma Changes during black currant (Ribes nigrum L.) nectar processing. J. Agric. Food Chem. 46:1132-1136.
4. Karlsson-Ekstrom, G. and Sydow, E. 1973. The aroma of black currants. VII. The influence of some processing parameters on the aroma of black currants. Lebensm. Wiss. Technol. 6:165-169.
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