Effect of Maturity Stage and Storage on Flavor Compounds and Sensory Description of Berrycactus (Myrtillocactus geometrizans)

Journal of Food Science

Volumn 77, Issue 4, 2012, Pages

  Alejandro Vazquez Cruz, Moises ^a   Jimenez Garcia, Sandra Neli ^a   Torres Pacheco, Irineo ^a   Horacio Guzman Maldonado, Salvador ^a   Guevara Gonzalez, Ramon Gerardo ^b   Miranda Lopez, Rita ^c  

^a UNIVERSIDAD AUTÓNOMA DE QUERÉTARO   (Mexico)

^b INSTITUTO NACIONAL DE INVESTIGACIONES FORESTALES   (Mexico)

^c DEPARTAMENTO DE INGENIERÍA QUÍMICA   (Mexico)

Author keywords

Aroma; Berrycactus; Solvent extraction; SPME; Volatile compounds

Indexed keywords

FURAN DERIVATIVE; METHANOL; PLANT EXTRACT; SOLVENT; VOLATILE ORGANIC COMPOUND;

ARTICLE; CACTACEAE; CHEMISTRY; COMPARATIVE STUDY; FACTUAL DATABASE; FOOD STORAGE; FREEZE DRYING; FRUIT; GAS CHROMATOGRAPHY; GROWTH, DEVELOPMENT AND AGING; HUMAN; ISOLATION AND PURIFICATION; MASS FRAGMENTOGRAPHY; MEXICO; ODOR; PIGMENTATION; QUALITY CONTROL; SENSATION; SOLID PHASE MICROEXTRACTION; TASTE;

CACTACEAE; DATABASES, FACTUAL; FLAME IONIZATION; FOOD STORAGE; FREEZE DRYING; FRUIT; FURANS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; METHANOL; MEXICO; ODORS; PIGMENTATION; PLANT EXTRACTS; QUALITY CONTROL; SENSATION; SOLID PHASE MICROEXTRACTION; SOLVENTS; TASTE; VOLATILE ORGANIC COMPOUNDS;

CITRUS; MYRTILLOCACTUS GEOMETRIZANS;

EID: 84859937662     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02621.x     Document Type: Article

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