Volatile compounds of traditional and virus-resistant breeding lines of Muchamiel tomatoes

European Food Research and Technology

Volumn 230, Issue 2, 2009, Pages 315-323

  Alonso, A ^a   Vazquez Araujo L ^a   Garcia Martinez S ^a   Ruiz, J J ^a   Carbonell Barrachina, Ángel A ^a  

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

Aroma; Genetic improvement; HD; SDE; Solanum lycopersicum; SPME

Indexed keywords

AROMA COMPOUNDS; BREEDING LINES; BREEDING PROGRAM; DISTILLATION EXTRACTIONS; EXTRACTION METHOD; GENETIC IMPROVEMENTS; GENETIC RESISTANCE; HEXANAL; HEXANOL; HYDRODISTILLATIONS; POSTHARVEST; PRIMARY OBJECTIVE; RESISTANCE GENES; SEMI-QUANTITATIVE; SENSORY EVALUATION; SENSORY QUALITIES; SOLANUM LYCOPERSICUM; SOLID-PHASE MICROEXTRACTION; TWO STAGE; VOLATILE COMPOSITION; VOLATILE COMPOUNDS;

AROMATIC COMPOUNDS; DISTILLATION; EXTRACTION; FORESTRY; PLANTS (BOTANY); VIRUSES; VOLATILE ORGANIC COMPOUNDS;

FRUITS;

LYCOPERSICON ESCULENTUM; SOLANUM; TOMATO SPOTTED WILT VIRUS; TOMATO YELLOW LEAF CURL VIRUS;

EID: 76149104897     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-009-1173-2     Document Type: Article

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