Analysis of the volatile aroma constituents of parental and hybrid clones of pepino (Solanum muricatum)

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 18, 2004, Pages 5663-5669

  Rodriguez Burruezo, Adrian ^a   Kollmannsberger, Hubert ^b   Prohens, Jaime ^a   Nitz, Siegfried ^b   Nuez, Fernando ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Flavor; GC MS; Hybrid clones; Parental clones; Pepino; Solanum muricatum; Volatile compounds

Indexed keywords

3 METHYLBUT 2 ENOATE; 3 METHYLBUTANOATE; 4 HYDROXYNONENAL; ACETIC ACID; ALCOHOL; ALDEHYDE; BETA DAMASCENONE; ESTER; FLAVORING AGENT; HEXOBARBITAL; KETONE; LACTONE; MUSIFURANE; PRENOL; TERPENE; UNCLASSIFIED DRUG; VOLATILE AGENT;

AROMA; ARTICLE; BREEDING; CHEMICAL ANALYSIS; CLONE; CORRELATION ANALYSIS; DISTILLATION; EXTRACTION; FLAVOR; FRUIT; GAS CHROMATOGRAPHY; HYBRID; MASS SPECTROMETRY; ODOR; OLFACTOMETRY; PLANT; QUALITATIVE ANALYSIS; QUANTITATIVE ANALYSIS; SOLANUM MURICATUM; VEGETABLE;

SOLANUM; SOLANUM MURICATUM;

EID: 4444263154     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf040107w     Document Type: Article

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