Characterization of the aroma compounds in fresh and dried sapodilla (Manikara zapota, L.) by the application of aroma extract dilution analysis-Reference-Cited by-同舟云学术

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Characterization of the aroma compounds in fresh and dried sapodilla (Manikara zapota, L.) by the application of aroma extract dilution analysis

Published:2018-01 Issue:1 Volume:16 Page:801-806
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Lasekan Ola¹,Yap Siew Peng¹

Affiliation:

1. Department of Food Technology, University Putra Malaysia, Serdang, Malaysia

Funder

Univ Putra Malaysia

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2018.1485748

Reference26 articles.

1. Preparation of Jam from Sapota (Achras zapota)

2. Production of volatile compounds in ripening kiwi fruit (Actinidia chinensis)

3. Aroma compounds in fresh and dried mango fruit (Mangifera indicaL. cv. Kent): impact of drying on volatile composition

4. Physical and chemical characteristics of sapota fruit at different stages of maturation

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1. Characterization of flavor quality deterioration of postharvest Chinese bayberry (Myrica rubra cv. Dongkui) at different storage temperatures;Journal of Food Composition and Analysis;2024-06

2. Flavor characteristics of key aroma compounds in bayberry juice, fruit, and thinning fruit using HS-SPME coupled with GC/Q-TOF-MS;Journal of Food Composition and Analysis;2024-04

3. Plant protein flavor chemistry fundamentals and techniques to mitigate undesirable flavors;Sustainable Food Proteins;2024-02-05

4. Effect of amino compounds on the volatile compounds and antioxidant activity of Maillard reaction products of enzymatic hydrolyzed cabbage leaves;Applied Food Research;2023-12

5. Manilkara zapota “chicozapote” as a fruit source of health-beneficial bioactive compounds and its effects on chronic degenerative and infectious diseases, a review;Frontiers in Nutrition;2023-07-04

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