Analysis and sensory evaluation of gooseberry (Ribes uva crispa L.) volatiles

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 26, 2013, Pages 6240-6249

  Hempfling, Katrin ^a   Fastowski, Oxana ^a   Kopp, Markus ^b   Pour Nikfardjam, Martin ^b   Engel, Karl Heinz ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

^b Staatliche Lehr und Versuchsanstalt für Wein und Obstbau Weinsberg ^*  (Germany)

Author keywords

aroma; GC MS; GC O; gooseberry; Ribes uva crispa L.; volatiles

Indexed keywords

AROMA; GC-MS; GC-O; GOOSEBERRY; RIBES UVA CRISPA L; VOLATILES;

ESTERS; GAS CHROMATOGRAPHY; VOLATILE ORGANIC COMPOUNDS;

ESTERIFICATION;

VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FRUIT; GERMANY; GROWTH, DEVELOPMENT AND AGING; HUMAN; ODOR; OXIDATION REDUCTION REACTION; RIBES; SENSATION;

FRUIT; GERMANY; HUMANS; ODORS; OXIDATION-REDUCTION; RIBES; SENSATION; VOLATILE ORGANIC COMPOUNDS;

GROSSULARIACEAE; RIBES; RIBES UVA-CRISPA;

EID: 84879766192     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf401310v     Document Type: Article

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