Aroma development during ripening of Fragaria chiloensis fruit and participation of an alcohol acyltransferase (FcAAT1) gene

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 19, 2009, Pages 9123-9132

  González, Miriam ^a   Gaete Eastman, Carlos ^a   Valdenegro, Monika ^a   Figueroa, Carlos R ^a   Fuentes, Lida ^a   Herrera, Raúl ^a   Moya León, María Alejandra ^a  

^a UNIVERSIDAD DE TALCA   (Chile)

Author keywords

Alcohol acyltransferase; Aroma; Chilean strawberry; Esters; Fragaria chiloensis; Fruit ripening

Indexed keywords

ACYLTRANSFERASE; ESTER; PLANT DNA; VEGETABLE PROTEIN; VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMISTRY; ENZYMOLOGY; FRUIT; GENE EXPRESSION; GENETICS; GROWTH, DEVELOPMENT AND AGING; ISOLATION AND PURIFICATION; METABOLISM; ODOR; STRAWBERRY;

ACYLTRANSFERASES; DNA, PLANT; ESTERS; FRAGARIA; FRUIT; GENE EXPRESSION; ODORS; PLANT PROTEINS; VOLATILE ORGANIC COMPOUNDS;

FRAGARIA CHILOENSIS; FRAGARIA X ANANASSA;

EID: 70349921012     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf901693j     Document Type: Article

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