Odour-active compounds in papaya fruit cv. Red Maradol

Food Chemistry

Volumn 146, Issue , 2014, Pages 120-126

  Pino, Jorge A ^a  

^a Food Industry Research Institute   (Cuba)

Author keywords

Aroma extract dilution analysis; Carica papaya; Gas chromatography mass spectrometry; Gas chromatography olfactometry; Papaya; Volatiles

Indexed keywords

AROMA EXTRACT DILUTION ANALYSIS; CARICA PAPAYA; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GAS CHROMATOGRAPHY-OLFACTOMETRY; PAPAYA; VOLATILES;

CHEMICAL ANALYSIS; ESSENTIAL OILS; FRAGRANCES; FRUITS; GAS CHROMATOGRAPHY; VOLATILE ORGANIC COMPOUNDS;

ODORS;

BENZYL ISOTHIOCYANATE; BUTYRIC ACID ETHYL ESTER; FLAVORING AGENT; VOLATILE AGENT;

AROMA; ARTICLE; DISTILLATION; FRUIT; MASS FRAGMENTOGRAPHY; OLFACTOMETRY; PAPAYA; SOLID PHASE MICROEXTRACTION;

CARICA PAPAYA;

AROMA EXTRACT DILUTION ANALYSIS; CARICA PAPAYA; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GAS CHROMATOGRAPHY-OLFACTOMETRY; PAPAYA; VOLATILES;

CARICA; FRUIT; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; ODORS; SOLID PHASE MICROEXTRACTION; VOLATILE ORGANIC COMPOUNDS;

EID: 84884765684     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.09.031     Document Type: Article

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