Identification of key aromas of Chinese muskmelon and study of their formation mechanisms-Reference-Cited by-同舟云学术

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Identification of key aromas of Chinese muskmelon and study of their formation mechanisms

Published:2021-03-07 Issue:4 Volume:247 Page:777-795
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Xiao Zuobing,Xie Yongheng,Niu Yunwei,Zhu Jiancai

Funder

Shanghai Pujiang Program

Science and Technology Commission Shanghai Municipality Technical Standard Program

the National Key Research and Development Program Nanotechnology Specific Project

National Natural Science Foundation of China

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-020-03658-x.pdf

Reference47 articles.

1. Shalit M, Katzir N, Tadmor Y, Larkov O, Burger Y, Shalekhet F, Lastochkin E, Ravid U, Amar O, Edelstein M, Karchi Z, Lewinsohn E (2001) Acetyl-CoA: alcohol acetyltransferase activity and aroma formation in ripening melon fruits. J Agric Food Chem 49(2):794–799

2. Chaparro-Torres LA, Bueso MC, Fernández-Trujillo JP (2015) Aroma volatiles obtained at harvest by HS-SPME/GC-MS and INDEX/MS-E-nose fingerprint discriminate climacteric behaviour in melon fruit. J Sci Food Agric 96(7):2352–2365

3. Wyllie SG, Leach DN, Wang Y, Shewfelt RL (1994) Sulfur volatiles in Cucumis melo cv. makdimon (muskmelon) aroma. In: Acs Symposium, pp 36–48

4. Portnoy V, Benyamini Y, Bar E, Harelbeja R, Gepstein S, Giovannoni JJ, Schaffer AA, Burger J, Tadmor Y, Lewinsohn E, Katzir N (2008) The molecular and biochemical basis for varietal variation in sesquiterpene content in melon (Cucumis melo L.) rinds. Plant Mol Biol 66(6):647–661

5. Verzera A, Dima G, Tripodi G, Ziino M, Lanza CM, Mazzaglia A (2011) Fast quantitative determination of aroma volatile constituents in melon fruits by headspace–solid-phase microextraction and gas chromatography-mass spectrometry. Food Anal Methods 4(2):141–149

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