Volatile composition and odour-activity value of thornless 'Black Diamond' and 'Marion' blackberries

Food Chemistry

Volumn 119, Issue 3, 2010, Pages 1127-1134

  Du, Xiaofen ^a   Finn, Chad E ^b   Qian, Michael C ^a  

^a OREGON STATE UNIVERSITY   (United States)

^b HORTICULTURAL CROPS RESEARCH LABORATORY   (United States)

Author keywords

Black Diamond; Blackberry; Marion; Marionberry; Microvial insert thermal desorption; Solid phase extraction (SPE); Stir bar sorptive extraction (SBSE)

Indexed keywords

2 HEPTANOL; ACETOPHENONE; ALCOHOL DERIVATIVE; ALDEHYDE DERIVATIVE; ALPHA IONONE; BETA IONONE; BUTYRIC ACID; BUTYRIC ACID ETHYL ESTER; CARVONE; CINNAMALDEHYDE; CINNAMYL ALCOHOL; CITRONELLOL; ESTER DERIVATIVE; FLAVORING AGENT; FURANEOL; GERANIOL; HEXANAL; HEXANOIC ACID; KETONE DERIVATIVE; LACTONE DERIVATIVE; LIMONENE; LINALOOL; MENTHOL; MYRCENE; NEROL; NORISOPRENOID; OCTANOIC ACID; SALICYLIC ACID METHYL ESTER; TERPENOID DERIVATIVE; UNCLASSIFIED DRUG; VOLATILE AGENT;

ANALYTIC METHOD; AROMA; ARTICLE; BLACKBERRY; CHEMICAL ANALYSIS; CONTROLLED STUDY; CULTIVAR; MASS FRAGMENTOGRAPHY; NONHUMAN; SEASONAL VARIATION; SOLID PHASE EXTRACTION; STIR BAR SORPTIVE EXTRACTION;

FRAGARIA X ANANASSA; RUBUS;

EID: 70449106061     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.08.024     Document Type: Article

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