Quality of sour cherry juice of different clones and cultivars (Prunus cerasus L.) determined by a combined sensory and NMR spectroscopic approach

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 22, 2011, Pages 12124-12130

  Clausen, Morten R ^a   Pedersen, Bjarne H ^a,b   Bertram, Hanne C ^a   Kidmose, Ulla ^a  

^a AARHUS UNIVERSITY   (Denmark)

^b Knowledge Center for Agriculture   (Denmark)

Author keywords

juice; NMR; sensory analysis; sour cherry

Indexed keywords

DESCRIPTIVE SENSORY ANALYSIS; ETHYL ACETATES; GENETIC BACKGROUNDS; GLUCOSE CONTENT; H NMR SPECTROSCOPY; HIGHLY-CORRELATED; JUICE; MALIC ACIDS; PRUNUS CERASUS; SENSORY ANALYSIS; SENSORY ATTRIBUTES; SENSORY DATA; SENSORY EVALUATION; SENSORY QUALITIES; SOUR CHERRY; SPECTROSCOPIC DATA;

AMINO ACIDS; CLONING; ETHANOL; GLUCOSE; METABOLISM; METABOLITES; NUCLEAR MAGNETIC RESONANCE; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; OILS AND FATS; SPECTROSCOPIC ANALYSIS;

QUALITY CONTROL;

ARTICLE; BEVERAGE; CHEMISTRY; EVALUATION; FEMALE; HUMAN; MALE; METHODOLOGY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PRUNUS; QUALITY CONTROL; TASTE;

BEVERAGES; FEMALE; HUMANS; MAGNETIC RESONANCE SPECTROSCOPY; MALE; PRUNUS; QUALITY CONTROL; TASTE;

PRUNUS CERASUS;

EID: 81255143307     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf202813r     Document Type: Article

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