Volatile compounds evolution of three table grapes with different flavour during and after maturation

Food Chemistry

Volumn 128, Issue 4, 2011, Pages 823-830

  Yang, Chunxiang ^a,b   Wang, Yiju ^a   Wu, Benhong ^a   Fang, Jinbao ^c   Li, Shaohua ^b  

^a INSTITUTE OF BOTANY   (China)

^b Wuhan Institute of Botany Chinese Academy of Sciences   (China)

^c INSTITUTE OF PLANT PROTECTION   (China)

Author keywords

Grape; Maturation; SPME GC MS; Volatile compound

Indexed keywords

GRAPE; MATURATION; SPME/GC-MS; TABLE GRAPES; TERPENOIDS; VOLATILE COMPOUNDS;

CARBONYL COMPOUNDS; CARBONYLATION; ESTERIFICATION; ESTERS; HARVESTING; LIPIDS; PRINCIPAL COMPONENT ANALYSIS; VOLATILE ORGANIC COMPOUNDS;

FRUITS;

2 HEXENAL; 2 HEXENOL; 3 OCTANOL; ACETIC ACID ETHYL ESTER; ALCOHOL DERIVATIVE; BETA CITRAL; BUTYRIC ACID ETHYL ESTER; CARBONYL DERIVATIVE; CITRAL; ESTER DERIVATIVE; GERANIOL; HEXANAL; HEXANOIC ACID ETHYL ESTER; HEXANOL; LINALOOL; METHYL HEXANOATE; NEROL; TERPENOID DERIVATIVE; TERPINEOL; UNCLASSIFIED DRUG; VOLATILE AGENT;

AROMA; ARTICLE; BIMEIJIA; CONTROLLED STUDY; FLAVOR; FRUIT COLOR; FRUIT RIPENING; GRAPE; HARVESTING; JINGXIU; JINGYA; MASS FRAGMENTOGRAPHY; NONHUMAN; ODOR; PLANT GROWTH; PRINCIPAL COMPONENT ANALYSIS; SOLID PHASE MICROEXTRACTION;

VITACEAE;

EID: 79958042847     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.11.029     Document Type: Article

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