Changes in the bound aroma profiles of 'Hayward' and 'Hort16A' kiwifruit (Actinidia spp.) during ripening and GC-olfactometry analysis

Food Chemistry

Volumn 137, Issue 1-4, 2013, Pages 45-54

  Garcia, Coralia V ^a,b   Stevenson, Ralph J ^a,c   Atkinson, Ross G ^b   Winz, Robert A ^b   Quek, Siew Young ^a  

^a UNIVERSITY OF AUCKLAND   (New Zealand)

^b THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

^c UNIVERSITY OF AUCKLAND   (New Zealand)

Author keywords

Actinidia; Aroma; Bound volatiles; Glycosides; Kiwifruit; Ripening

Indexed keywords

ACTINIDIA; AROMA; BOUND VOLATILES; KIWIFRUITS; RIPENING;

ETHANOL; FRUITS; GLYCOSIDES; ODORS; SUGARS;

FRAGRANCES;

2,5 DIMETHYL 4 HYDROXY 3(2H) FURANONE; 3 HEXEN 1 OL; BETA DAMASCENONE; BETA GLUCOSIDASE; GLYCOSIDE; HEXANOL; PHENETHYL ALCOHOL; PLANT EXTRACT; UNCLASSIFIED DRUG; VANILLIN; VOLATILE AGENT;

AROMA; ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CONCENTRATION (PARAMETERS); CULTIVAR; ENZYME ACTIVITY; ENZYME ASSAY; EXTRACTION; FRUIT RIPENING; GAS CHROMATOGRAPHY; KIWIFRUIT; NONHUMAN; OLFACTOMETRY;

ACTINIDIA; BETA-GALACTOSIDASE; CHROMATOGRAPHY, GAS; FRUIT; ODORS; PLANT PROTEINS; VOLATILE ORGANIC COMPOUNDS;

ACTINIDIA; ACTINIDIA CHINENSIS; ACTINIDIA DELICIOSA;

EID: 84870403181     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.10.002     Document Type: Article

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