Comparison of volatile release in tomatillo and different varieties of tomato during chewing

Journal of Food Science

Volumn 75, Issue 4, 2010, Pages

  Xu, Yichi ^a   Barringer, Sheryl ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

Mouthspace; SIFT MS; Tomatillo; Tomato; Volatile release

Indexed keywords

1 PENTENE 3 ONE; 1-PENTENE-3-ONE; ALDEHYDE; ALKANONE; BUTANOL; ISOBUTANOL; VOLATILE ORGANIC COMPOUND;

ADULT; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; EXHALATION; FRUIT; HUMAN; KINETICS; MALE; MASS SPECTROMETRY; MASTICATION; MOUTH; NOSE CAVITY; PHYSALIS; SPECIES DIFFERENCE; SWALLOWING; TOMATO;

ADULT; ALDEHYDES; BUTANOLS; DEGLUTITION; EXHALATION; FRUIT; HUMANS; KINETICS; LYCOPERSICON ESCULENTUM; MALE; MASS SPECTROMETRY; MASTICATION; MOUTH; NASAL CAVITY; PENTANONES; PHYSALIS; SPECIES SPECIFICITY; VOLATILE ORGANIC COMPOUNDS;

LYCOPERSICON ESCULENTUM; LYCOPERSICON ESCULENTUM VAR. CERASIFORME; PHYSALIS; PHYSALIS PHILADELPHICA IMMACULATA;

EID: 77952930290     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01575.x     Document Type: Article

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