Sensory characteristics and volatile profiles of parsley (Petroselinum crispum [Mill.] Nym.) in correlation to resistance properties against septoria blight (Septoria petroselini)

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 19, 2011, Pages 10651-10656

  Ulrich, Detlef ^a   Bruchmüller, Tobias ^b   Krüger, Hans ^a   Marthe, Frank ^b  

^a Institute for Ecological Chemistry   (Germany)

^b INSTITUTE FOR EPIDEMIOLOGY AND PATHOGEN DIAGNOSTICS   (Germany)

Author keywords

GC MS; resistance marker; sensory evaluation; SPME; volatiles

Indexed keywords

COPAENE; GC-MS; HEXANAL; INBRED LINE; NON-TARGETED; PROFILE ANALYSIS; RESISTANCE PROPERTIES; SENSORY CHARACTERISTICS; SENSORY EVALUATION; SENSORY QUALITIES; SPME; STRONG CORRELATION; VOLATILE COMPOUNDS; VOLATILE PROFILE; VOLATILES;

DATA HANDLING;

VOLATILE ORGANIC COMPOUNDS;

VOLATILE ORGANIC COMPOUND;

ARTICLE; ASCOMYCETES; CHEMISTRY; GAS CHROMATOGRAPHY; HUMAN; MICROBIOLOGY; ODOR; PETROSELINUM; PLANT DISEASE; SENSATION; TASTE;

ASCOMYCOTA; CHROMATOGRAPHY, GAS; HUMANS; ODORS; PETROSELINUM; PLANT DISEASES; SENSATION; TASTE; VOLATILE ORGANIC COMPOUNDS;

PETROSELINUM CRISPUM; SEPTORIA; SEPTORIA PETROSELINI;

EID: 80053541105     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf202120d     Document Type: Article

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