Flavour profiling of 'Marion' and thornless blackberries by instrumental and sensory analysis

Food Chemistry

Volumn 121, Issue 4, 2010, Pages 1080-1088

  Du, X F ^a   Kurnianta, A ^a   McDaniel, M ^a   Finn, C E ^b   Qian, M C ^a  

^a OREGON STATE UNIVERSITY   (United States)

^b HORTICULTURAL CROPS RESEARCH LABORATORY   (United States)

Author keywords

Descriptive sensory analysis; Marion; Microvial insert thermal desorption; Stir bar sorptive extraction (SBSE); Thornless blackberry; Volatile

Indexed keywords

2 HEPTANOL; BETA IONONE; CARVONE; FLAVORING AGENT; FURAN; FURANEOL; HEPTANOL; LINALOOL; UNCLASSIFIED DRUG;

ACIDITY; AROMA; ARTICLE; BLACKBERRY; FLAVOR; ODOR; RASPBERRY; SCORING SYSTEM; SENSORY ANALYSIS; SWEETNESS;

FRAGARIA X ANANASSA; RUBUS; RUBUS GLAUCUS;

EID: 77949488279     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.01.053     Document Type: Article

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