Effect of Enzymes on Strawberry Volatiles during Storage, at Different Ripeness Level, in Different Cultivars, and during Eating

Journal of Food Science

Volumn 76, Issue 2, 2011, Pages

  Ozcan, G ^a   Barringer, S ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

Ripening; SIFT MS; Storage; Strawberry; Strawberry cultivars

Indexed keywords

ALDEHYDE; ESTER; LIPOXYGENASE; N HEXANAL; N-HEXANAL; STANNOUS CHLORIDE; TIN DERIVATIVE; VOLATILE ORGANIC COMPOUND;

ADULT; ARTICLE; COMPARATIVE STUDY; ENZYMOLOGY; FEMALE; FOOD PRESERVATION; FRUIT; HUMAN; MASS SPECTROMETRY; MASTICATION; METABOLISM; METHODOLOGY; ODOR; STRAWBERRY; SWALLOWING; TASTE;

ADULT; ALDEHYDES; DEGLUTITION; ESTERS; FEMALE; FOOD PRESERVATION; FRAGARIA; FRUIT; HUMANS; LIPOXYGENASE; MASS SPECTROMETRY; MASTICATION; SMELL; TASTE; TIN COMPOUNDS; VOLATILE ORGANIC COMPOUNDS;

FRAGARIA X ANANASSA;

EID: 79952093009     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01999.x     Document Type: Article

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