Influence of Lipid Content and Lipoxygenase on Flavor Volatiles in the Tomato Peel and Flesh

Journal of Food Science

Volumn 77, Issue 7, 2012, Pages

  Ties, Paige ^a   Barringer, Sheryl ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

Fatty acid; Linolenic acid; SIFT MS

Indexed keywords

1-HEXANOL; 2 HEPTENAL; 2-HEPTENAL; ALDEHYDE; FATTY ACID; HEXANOL; LINOLEIC ACID; LIPOXYGENASE; N HEXANAL; N-HEXANAL; VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMISTRY; FOOD STORAGE; FRUIT; METHODOLOGY; ODOR; TASTE; TEMPERATURE; TOMATO;

ALDEHYDES; FATTY ACIDS; FOOD STORAGE; FRUIT; HEXANOLS; LINOLEIC ACID; LIPOXYGENASE; LYCOPERSICON ESCULENTUM; ODORS; TASTE; TEMPERATURE; VOLATILE ORGANIC COMPOUNDS;

LYCOPERSICON ESCULENTUM;

EID: 84863503062     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02775.x     Document Type: Article

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