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Volumn 753, Issue , 2007, Pages 119-126

Rapid analysis of volatile flavour compounds using the MS Nose™

Author keywords

Actinidia arguta; APCI MS; Aroma; Breath analysis; Kiwifruit

Indexed keywords

ACTINIDIA ARGUTA; ACTINIDIA DELICIOSA;

EID: 71049176581     PISSN: 05677572     EISSN: None     Source Type: Book Series    
DOI: 10.17660/ActaHortic.2007.753.12     Document Type: Conference Paper
Times cited : (3)

References (9)
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    • Sensory perception is related to the rate of change of volatile concentration in-nose during eating of model gels
    • Baek, I., Linforth, R.S.T., Blake, A. and Taylor, A.J. 1999. Sensory perception is related to the rate of change of volatile concentration in-nose during eating of model gels. Chem. Senses 24: 155-160.
    • (1999) Chem. Senses , vol.24 , pp. 155-160
    • Baek, I.1    Linforth, R.S.T.2    Blake, A.3    Taylor, A.J.4
  • 2
    • 0034777486 scopus 로고    scopus 로고
    • Measurement of lipid oxidation-derived volatiles in fresh tomatoes
    • Boukobza, F., Dunphy, P.J. and Taylor, A.J. 2001. Measurement of lipid oxidation-derived volatiles in fresh tomatoes. Postharvest Biol. Technol. 23: 117-131.
    • (2001) Postharvest Biol. Technol. , vol.23 , pp. 117-131
    • Boukobza, F.1    Dunphy, P.J.2    Taylor, A.J.3
  • 3
    • 0000489934 scopus 로고    scopus 로고
    • Effect of variety, time of eating, and fruit-to-fruit variation on volatile release during eating of tomato fruits (Lycopersicon esculentum)
    • Brauss, M.S., Linforth, R.S.T. and Taylor, A.J. 1998. Effect of variety, time of eating, and fruit-to-fruit variation on volatile release during eating of tomato fruits (Lycopersicon esculentum). J. Agri. Food Chem. 46: 2287-2292.
    • (1998) J. Agri. Food Chem. , vol.46 , pp. 2287-2292
    • Brauss, M.S.1    Linforth, R.S.T.2    Taylor, A.J.3
  • 4
    • 0042714824 scopus 로고
    • Fresh tomato aroma volatiles: A quantitative study
    • Buttery, R.G., Teranishi, R. and Ling, L.C. 1987. Fresh tomato aroma volatiles: a quantitative study. J. Agri. Food Chem. 35: 540-544.
    • (1987) J. Agri. Food Chem. , vol.35 , pp. 540-544
    • Buttery, R.G.1    Teranishi, R.2    Ling, L.C.3
  • 5
    • 0041559867 scopus 로고    scopus 로고
    • Simultaneous real-time measurements of mastication, swallowing, nasal airflow, and aroma release
    • Hodgson, M., Linforth, R.S.T. and Taylor, A.J. 2003. Simultaneous real-time measurements of mastication, swallowing, nasal airflow, and aroma release. J. Agri. Food Chem. 51: 5052-5057.
    • (2003) J. Agri. Food Chem. , vol.51 , pp. 5052-5057
    • Hodgson, M.1    Linforth, R.S.T.2    Taylor, A.J.3
  • 8
    • 84986833971 scopus 로고
    • Relationships between sensory properties and chemical composition of kiwifruit (Actinidia deliciosa)
    • Paterson, V.J., MacRae, E.A. and Young, H. 1991. Relationships between sensory properties and chemical composition of kiwifruit (Actinidia deliciosa). J. Sci. Food Agri. 57: 235-251.
    • (1991) J. Sci. Food Agri. , vol.57 , pp. 235-251
    • Paterson, V.J.1    MacRae, E.A.2    Young, H.3
  • 9
    • 0034670213 scopus 로고    scopus 로고
    • Atmospheric pressure chemical ionisation mass spectrometry for in vivo analysis of volatile flavour release
    • Taylor, A.J., Linforth, R.S.T., Harvey, B.A. and Blake, B. 2000. Atmospheric pressure chemical ionisation mass spectrometry for in vivo analysis of volatile flavour release. Food Chem. 71: 327-338.
    • (2000) Food Chem. , vol.71 , pp. 327-338
    • Taylor, A.J.1    Linforth, R.S.T.2    Harvey, B.A.3    Blake, B.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.