Free and glycosidically bound aroma compounds in cherry (Prunus avium L.)

Food Chemistry

Volumn 152, Issue , 2014, Pages 29-36

  Wen, Ya Qin ^a   He, Fei ^a   Zhu, Bao Qing ^b   Lan, Yi Bin ^a   Pan, Qiu Hong ^a   Li, Chun You ^c   Reeves, Malcolm J ^a,d   Wang, Jun ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b BEIJING FORESTRY UNIVERSITY   (China)

^c Beijing BiYeTianHu Ecological Agriculture Co Ltd   (China)

^d MASSEY UNIVERSITY   (New Zealand)

Author keywords

Aroma; Cherry; Glycosidically bound aroma compounds; HS SPME GC MS

Indexed keywords

ETHANOL; VOLATILE ORGANIC COMPOUNDS;

2-PHENYLETHANOL; AROMA; AROMA COMPOUNDS; BOUND AROMA COMPOUNDS; CHERRY; HS-SPME-GC-MS; ODOUR ACTIVITY VALUES; VOLATILE COMPOUNDS;

ODORS;

2 HEXENAL; ALCOHOL DERIVATIVE; ALDEHYDE DERIVATIVE; BENZALDEHYDE DERIVATIVE; BENZENE DERIVATIVE; BENZYL ALCOHOL DERIVATIVE; ESTER DERIVATIVE; FLAVORING AGENT; FURAN DERIVATIVE; HEXANAL; KETONE DERIVATIVE; NORISOPRENOID; PHENOL DERIVATIVE; TERPENE DERIVATIVE;

AROMA; ARTICLE; CONCENTRATION (PARAMETERS); CULTIVAR; CULTIVAR IDENTIFICATION; FRUIT; HONGDENG; HONGYAN; HYDROLYSIS; NONHUMAN; PHYSICAL CHEMISTRY; RAINIER; SWEET CHERRY;

PRUNUS AVIUM;

AROMA; CHERRY; GLYCOSIDICALLY BOUND AROMA COMPOUNDS; HS-SPME-GC-MS;

FRUIT; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; ODORS; PRUNUS; VOLATILE ORGANIC COMPOUNDS;

EID: 84890452817     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.11.092     Document Type: Article

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