Volatile characteristics of 50 peaches and nectarines evaluated by HP-SPME with GC-MS

Food Chemistry

Volumn 116, Issue 1, 2009, Pages 356-364

  Wang, Yiju ^a,b,e   Yang, Chunxiang ^a   Li, Shaohua ^b   Yang, Liu ^c   Wang, Younian ^c   Zhao, Jianbo ^d   Jiang, Quan ^d  

^a INSTITUTE OF BOTANY   (China)

^b Wuhan Institute of Botany Chinese Academy of Sciences   (China)

^c CHINA AGRICULTURAL UNIVERSITY   (China)

^d INSTITUTE OF PLANT AND ENVIRONMENT PROTECTION   (China)

^e UNIVERSITY OF CHINESE ACADEMY OF SCIENCES   (China)

Author keywords

Aroma; HS SPME GC MS; Nectarine; PCA; Peach; Volatiles

Indexed keywords

CARBON; ESTER DERIVATIVE; LACTONE; LACTONE DERIVATIVE; LINALOOL; TERPENOID; TERPENOID DERIVATIVE; VOLATILE AGENT;

AROMA; ARTICLE; CHEMICAL COMPOSITION; CULTIVAR; GENOTYPE; GERMPLASM; MASS FRAGMENTOGRAPHY; NECTARINE; NONHUMAN; PEACH; PRINCIPAL COMPONENT ANALYSIS; SOLID PHASE MICROEXTRACTION;

PRUNUS PERSICA; PRUNUS PERSICA NUCIPERSICA;

EID: 64449086634     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.02.004     Document Type: Article

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