Influence of different banana cultivars on volatile compounds during ripening in cold storage

Food Research International

Volumn 49, Issue 2, 2012, Pages 626-633

  Facundo, Heliofabia Virginia de Vasconcelos ^a   Garruti, Deborah dos Santos ^b   Dias, Carlos Tadeu dos Santos ^a   Cordenunsi, Beatriz Rosana ^a   Lajolo, Franco Maria ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b EMBRAPA AGROINDÚSTRIA TROPICAL   (Brazil)

Author keywords

Esters; Low temperature; Musa acuminata L.; Principal component analysis; Tolerance

Indexed keywords

2-PENTANOL; CONTROL GROUPS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HEADSPACES; HS-SPME; LOW TEMPERATURES; MUSA ACUMINATA; SOLID-PHASE MICROEXTRACTION; STORAGE CONDITION; VOLATILE COMPOSITION; VOLATILE COMPOUNDS; VOLATILE FRACTIONS; VOLATILE PROFILE;

COLD STORAGE; ESTERIFICATION; ESTERS; FITS AND TOLERANCES; FRUITS; GAS CHROMATOGRAPHY; PRINCIPAL COMPONENT ANALYSIS; VOLATILE FATTY ACIDS;

VOLATILE ORGANIC COMPOUNDS;

MUSA ACUMINATA;

EID: 84867769555     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.08.013     Document Type: Article

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