Evaluation of genotype and environment effects on taste and aroma flavor components of Spanish fresh tomato varieties

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 6, 2011, Pages 2440-2450

  Cebolla Cornejo, Jaime ^a   Roselló, Salvador ^b   Valcárcel, Mercedes ^b   Serrano, Elena ^b   Beltrán, Joaquim ^b   Nuez, Fernando ^a  

^a UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^b UNIVERSITAT JAUME I   (Spain)

Author keywords

acid; genetic resources; quality; Solanum section Lycopersicon; sugar; variability; volatile

Indexed keywords

GENETIC RESOURCES; QUALITY; SOLANUM SECTION LYCOPERSICON; VARIABILITY; VOLATILE;

FRUITS; GLUCOSE; SUGAR (SUCROSE);

AMINO ACIDS;

SUCROSE; VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMISTRY; ECOSYSTEM; ENVIRONMENT; GENETICS; GENOTYPE; HUMAN; METABOLISM; SPAIN; TASTE; TOMATO;

ECOSYSTEM; ENVIRONMENT; GENOTYPE; HUMANS; LYCOPERSICON ESCULENTUM; SPAIN; SUCROSE; TASTE; VOLATILE ORGANIC COMPOUNDS;

LYCOPERSICON; LYCOPERSICON ESCULENTUM; SOLANUM;

EID: 79952740501     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf1045427     Document Type: Article

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