relation between developmental stage, sensory properties, and volatile content of organically and conventionally grown pac choi (Brassica rapa var. Mei Qing Choi)

Journal of Food Science

Volumn 75, Issue 4, 2010, Pages

  Talavera Bianchi, Martin ^a   Adhikari, Koushik ^b   Chambers IV, Edgar ^b   Carey, Edward E ^b   Chambers, Delores H ^b  

^a PEPSICO INC   (United States)

^b KANSAS STATE UNIVERSITY   (United States)

Author keywords

Bok choy; Organic; Pac choi; Sensory; Volatiles

Indexed keywords

ALDEHYDE; FATTY ALCOHOL; GLUCOSINOLATE; TERPENE; VOLATILE ORGANIC COMPOUND;

AGED; AGRICULTURE; ARTICLE; CHEMISTRY; FEMALE; GROWTH, DEVELOPMENT AND AGING; HEALTH FOOD; HUMAN; ISOLATION AND PURIFICATION; MALE; MASS FRAGMENTOGRAPHY; METHODOLOGY; MIDDLE AGED; ODOR; PLANT LEAF; QUALITY CONTROL; REGRESSION ANALYSIS; SENSATION; TASTE; TIME; TURNIP; ANALYSIS; BRASSICA RAPA; PROCEDURES;

AGED; AGRICULTURE; ALDEHYDES; BRASSICA RAPA; FATTY ALCOHOLS; FEMALE; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GLUCOSINOLATES; HEALTH FOOD; HUMANS; LEAST-SQUARES ANALYSIS; MALE; MIDDLE AGED; PLANT LEAVES; QUALITY CONTROL; SENSATION; SMELL; TASTE; TERPENES; TIME FACTORS; VOLATILE ORGANIC COMPOUNDS;

BRASSICA OLERACEA VAR. CAPITATA; BRASSICA RAPA; BRASSICA RAPA SUBSP. CHINENSIS; BRASSICA RAPA SUBSP. RAPA; DRYOBALANOPS; LACTUCA;

EID: 77952934944     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01585.x     Document Type: Article

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