Effect of temperature on lipid-related volatile production in tomato puree

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 19, 2009, Pages 9108-9113

  Xu, Yichi ^a   Barringer, Sheryl ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

Lipoxygenase pathway; Temperature; Tomato; Volatile

Indexed keywords

ALDEHYDE; CYTOCHROME P450; HYDROPEROXIDE LYASE; LINOLEIC ACID; LIPID; LIPOXYGENASE; LYASE; N HEXANAL; N-HEXANAL; VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMISTRY; ENZYMOLOGY; FRUIT; MASS SPECTROMETRY; METABOLISM; TEMPERATURE; TOMATO; VOLATILIZATION;

ALDEHYDE-LYASES; ALDEHYDES; CYTOCHROME P-450 ENZYME SYSTEM; FRUIT; LINOLEIC ACIDS; LIPIDS; LIPOXYGENASE; LYCOPERSICON ESCULENTUM; MASS SPECTROMETRY; TEMPERATURE; VOLATILE ORGANIC COMPOUNDS; VOLATILIZATION;

LYCOPERSICON ESCULENTUM; VITACEAE;

EID: 70349925541     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf902192r     Document Type: Article

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