Aroma characterization of tangerine hybrids by gas-chromatography-olfactometry and sensory evaluation

Journal of the Science of Food and Agriculture

Volumn 92, Issue 4, 2012, Pages 727-735

  Miyazaki, Takayuki ^a   Plotto, Anne ^b   Baldwin, Elizabeth A ^b   Reyes De Corcuera, José I ^a   Gmitter, Fred G ^a  

^a UNIVERSITY OF FLORIDA   (United States)

^b U S HORTICULTURAL RESEARCH LABORATORY   (United States)

Author keywords

Aroma volatiles; Citrus breeding; Citrus reticulata; Fruit quality; Mandarin; Tangerine

Indexed keywords

ALDEHYDE; TERPENE; VOLATILE ORGANIC COMPOUND;

ARTICLE; BEVERAGE; CHEMISTRY; CHIMERA; CITRUS; COMPARATIVE STUDY; FEMALE; FOOD PREFERENCE; FRUIT; GAS CHROMATOGRAPHY; HUMAN; MALE; METABOLISM; ODOR; QUALITY CONTROL; SENSATION; STATISTICS; TASTE; UNITED STATES;

ALDEHYDES; BEVERAGES; CHIMERA; CITRUS; FEMALE; FLAME IONIZATION; FLORIDA; FOOD PREFERENCES; FRUIT; HUMANS; MALE; MONOTERPENES; ODORS; QUALITY CONTROL; SENSATION; STATISTICS AS TOPIC; TASTE; VOLATILE ORGANIC COMPOUNDS;

CITRUS; CITRUS RETICULATA; CITRUS SINENSIS; MINNEOLA;

EID: 84856642171     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4663     Document Type: Article

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