Effect of oxygen on aroma volatiles and quality of fresh-cut cantaloupe and honeydew melons

Food Chemistry

Volumn 130, Issue 1, 2012, Pages 49-57

  Amaro, Ana L ^a   Beaulieu, John C ^b   Grimm, Casey C ^b   Stein, Rebecca E ^b   Almeida, Domingos P F ^a,c  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^b SOUTHERN REGIONAL RESEARCH CENTER   (United States)

^c UNIVERSITY OF PORTO   (Portugal)

Author keywords

Aroma; Cucumis melo; Minimal processing; Modified atmosphere packaging; Quality

Indexed keywords

AROMA; AROMA COMPOUNDS; CUCUMIS MELO; EFFECT OF OXYGEN; FRESH-CUT; FRESH-CUT MELON; HONEYDEW MELONS; MINIMAL PROCESSING; OXYGEN CONTROLLED ATMOSPHERE; QUALITY ATTRIBUTES; SOLUBLE SOLIDS CONTENT; STIR BAR SORPTIVE EXTRACTION; VOLATILE COMPOUNDS;

ALDEHYDES; CARBON DIOXIDE; ESTERIFICATION; ESTERS; EXTRACTION; OXYGEN; VOLATILE FATTY ACIDS; VOLATILE ORGANIC COMPOUNDS;

MODIFIED ATMOSPHERE PACKAGING;

ALCOHOL; ALDEHYDE; OXYGEN; VOLATILE ORGANIC COMPOUND;

AROMA; ARTICLE; ATMOSPHERE; CANTALOUPE; CONTROLLED STUDY; EXTRACTION; FOOD PACKAGING; FOOD QUALITY; FOOD STORAGE; MASS FRAGMENTOGRAPHY; MELON; NONHUMAN; STIR BAR SORPTIVE EXTRACTION;

CUCUMIS; CUCUMIS MELO; CUCUMIS MELO VAR. INODORUS;

EID: 80051784953     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.06.052     Document Type: Article

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