Identification of aroma compounds and precursors of sour guava (Psidium friedrichsthalianum Nied.) following a sensomics approach-Reference-Cited by-同舟云学术

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Identification of aroma compounds and precursors of sour guava (Psidium friedrichsthalianum Nied.) following a sensomics approach

Published:2016-06-01 Issue:1 Volume:243 Page:1-10
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Cuadrado-Silva Carmen Tatiana,Pozo-Bayón María Ángeles,Osorio Coralia

Funder

Departamento Administrativo de Ciencia, Tecnología e Innovación

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/s00217-016-2716-y.pdf

Reference27 articles.

1. Fernandes FAN, Rodrigues S, Law C, Mujumdar AS (2011) Food Bioprocess Technol 4:163–185

2. Lasekan O, Abbas KA (2012) Crit Rev Food Sci 52:726–735

3. Lim TK (2012) Edible medicinal and non-medicinal plants, volume 3, fruits. Springer, New York, pp 681–683

4. Pino JA, Marbot R, Vazquez C (2002) J Agric Food Chem 50:6023–6026

5. Steinhaus M, Sinuco D, Polster J, Osorio C, Schieberle P (2008) J Agric Food Chem 56:4120–4127

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1. Compuestos orgánicos volátiles presentes en el aroma de 17 frutas exóticas en Colombia: revisión;Revista Colombiana de Investigaciones Agroindustriales;2023-12-15

2. Bioconversion of Glycosidic Precursors from Sour Guava (Psidium friedrichsthalianum Nied.) Fruit by the Oral Microbiota into Odor-Active Volatile Compounds;Molecules;2022-02-14

3. A draft genome assembly of “Cas” (Psidium friedrichsthalianum (O. Berg) Nied.): an indigenous crop of Costa Rica untapped;Genetic Resources and Crop Evolution;2021-11-16

4. Nutritional and Chemical Composition of the Costa Rican Guava (Psidium friedrichsthalianum [O. Berg] Nied): An Underexploited Edible Fruit with Nutritional and Industrial Potential;ACS Food Science & Technology;2021-10-22

5. A Narrative Review of the Current Knowledge on Fruit Active Aroma Using Gas Chromatography-Olfactometry (GC-O) Analysis;Molecules;2021-08-26

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