An integrated approach for flavour quality evaluation in muskmelon (Cucumis melo L. reticulatus group) during ripening

Food Chemistry

Volumn 139, Issue 1-4, 2013, Pages 171-183

  Vallone, Simona ^a   Sivertsen, Hanne ^a   Anthon, Gordon E ^a   Barrett, Diane M ^a   Mitcham, Elizabeth J ^a   Ebeler, Susan E ^a   Zakharov, Florence ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Aroma; Flavour; Headspace sorptive extraction; Melon maturity; Ripening; Sensory descriptive analysis; Volatiles; zNose

Indexed keywords

AROMA; HEADSPACE SORPTIVE EXTRACTION; MELON MATURITY; RIPENING; SENSORY DESCRIPTIVE ANALYSIS; VOLATILES; ZNOSE;

ACOUSTIC SURFACE WAVE DEVICES; FLAVORS; FRUITS;

QUALITY CONTROL;

VOLATILE AGENT;

ACOUSTIC PROCEDURES; AROMA; ARTICLE; CHEMICAL COMPOSITION; CHEMICAL PARAMETERS; CULTIVAR; FLAVOR; FOOD QUALITY; FRUIT RIPENING; GAS CHROMATOGRAPHY; MATURITY; MELON; PERCEPTION; PHYSICAL PARAMETERS; SENSORY EVALUATION; TOTAL QUALITY MANAGEMENT;

CHROMATOGRAPHY, GAS; CUCUMIS MELO; FRUIT; HUMANS; QUALITY CONTROL; TASTE;

CUCUMIS; CUCUMIS MELO;

EID: 84875941642     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.12.042     Document Type: Article

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