Identification of important volatiles in fresh and processing carrot varieties: Using kuroda and flakee types

Food Science and Technology Research

Volumn 19, Issue 3, 2013, Pages 497-504

  Fukuda, Tomohiko ^a,d   Tanaka, Hiroki ^b   Ihori, Hidetoshi ^a   Okazaki, Keiki ^c   Shinano, Takuro ^c,d   Fukumori, Yasunori ^a  

^a HOKUREN Agric Res Inst   (Japan)

^b HOKUREN Federation of Agricultural Cooperatives   (Japan)

^c NATIONAL AGRICULTURAL RESEARCH CENTER FOR HOKKAIDO REGION   (Japan)

^d HOKKAIDO UNIVERSITY   (Japan)

Author keywords

Carrot flavor; GC MS; GC O; Volatile profiling

Indexed keywords

CARYOPHYLLENE OXIDE; FOOD INDUSTRIES; GAS CHROMATOGRAPHY-MASS SPECTROMETRIES (GC-MS); GC-MS; GC-O; MOLECULAR MARKER; VOLATILE PROFILE; VOLATILE PROFILING;

GAS CHROMATOGRAPHY; LOADING; MONOTERPENES; ORGANIC COMPOUNDS;

FRAGRANCES;

EID: 84879801786     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.19.497     Document Type: Article

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