Physicochemical and sensorial characterisation of four sweet cherry cultivars grown in Jerte Valley (Spain)

Food Chemistry

Volumn 133, Issue 4, 2012, Pages 1551-1559

  Serradilla, Manuel Joaquín ^a   Martín, Alberto ^b   Ruiz Moyano, Santiago ^c   Hernández, Alejandro ^b   López Corrales, Margarita ^a   Córdoba, María De Guía ^b  

^a Hortofruticultura   (Spain)

^b UNIVERSITY OF EXTREMADURA   (Spain)

^c UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Cultivar; Physicochemical parameters; Ripening stage; Sensory analysis; Sweet cherry; Volatile compounds

Indexed keywords

CULTIVAR; PHYSICOCHEMICAL PARAMETERS; SENSORY ANALYSIS; SWEET CHERRIES; VOLATILE COMPOUNDS;

ALDEHYDES; ORGANIC ACIDS; PHENOLS; VOLATILE ORGANIC COMPOUNDS;

QUALITY CONTROL;

ALCOHOL; ALDEHYDE; CARBOXYLIC ACID; PHENOL; VOLATILE AGENT;

ACIDITY; AMBRUNES; ARTICLE; CONTROLLED STUDY; FOOD ANALYSIS; FRUIT RIPENING; MATURATION; NONHUMAN; PH; PHYSICAL CHEMISTRY; PICO COLORADO; PICO NEGRO; SENSORY ANALYSIS; SPAIN; SWEET CHERRY; SWEETHEART CHERRY; SWEETNESS;

PRUNUS AVIUM;

EID: 84859799400     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.02.048     Document Type: Article

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