Glycosidically bound aroma compounds and impact odorants of four strawberry varieties

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 24, 2012, Pages 6095-6102

  Ubeda, Cristina ^a   San Juan, Felipe ^b   Concejero, Belén ^b   Callejón, Raquel M ^a   Troncoso, Ana M ^a   Morales, M Lourdes ^a   Ferreira, Vicente ^b   Hernández Orte, Purificación ^b  

^a UNIVERSITY OF SEVILLE   (Spain)

^b UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

aroma; flavor; glycosides; olfactometry; strawberry

Indexed keywords

ACID HYDROLYSIS; AGLYCONES; AROMA; BOUND AROMA COMPOUNDS; DIACETYL; ETHYL BUTANOATE; ETHYL HEXANOATE; HEXANOIC ACIDS; LINEAR RETENTION INDICES; OLFACTOMETRY; STRAWBERRY;

BENZENE; ENZYMATIC HYDROLYSIS; FLAVORS; FRAGRANCES; GLYCOSIDES; PHENOLS; SUGARS;

FRUITS;

GLYCOSIDE; VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FRAGARIA; FRUIT; GAS CHROMATOGRAPHY; HYDROLYSIS; MASS FRAGMENTOGRAPHY; METABOLISM; ODOR; PH; SPECIES DIFFERENCE;

CHROMATOGRAPHY, GAS; FRAGARIA; FRUIT; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GLYCOSIDES; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; ODORS; SMELL; SPECIES SPECIFICITY; VOLATILE ORGANIC COMPOUNDS;

EID: 84862537551     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf301141f     Document Type: Article

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