Chilling-Induced Changes in Aroma Volatile Profiles in Tomato

Food and Bioprocess Technology

Volumn 8, Issue 7, 2015, Pages 1442-1454

  Farneti, Brian ^a,c   Alarcón, Alberto Algarra ^a   Papasotiriou, Fotios G ^a   Samudrala, D ^b   Cristescu, Simona M ^b   Costa, Guglielmo ^c   Harren, Frans J M ^b   Woltering, Ernst J ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b RADBOUD UNIVERSITY NIJMEGEN   (Netherlands)

^c UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Chilling injury; GC MS; PTR MS; Solanum lycopersicum L; Volatile compounds

Indexed keywords

COLD STORAGE; FOOD STORAGE; FRUITS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; ODORS; PLANTS (BOTANY); PROTON TRANSFER; REFRIGERATORS; TEMPERATURE; TRUSSES; VOLATILE ORGANIC COMPOUNDS;

CHILLING INJURY; GC-MS; PTR-MS; SOLANUM LYCOPERSICUM L; VOLATILE COMPOUNDS;

LOW TEMPERATURE PRODUCTION;

LYCOPERSICON ESCULENTUM;

EID: 84930275920     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-015-1504-1     Document Type: Article

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