Characterization of odor-active compounds in three varieties of ciruela (Spondias purpurea L.) fruit-Reference-Cited by-同舟云学术

Characterization of odor-active compounds in three varieties of ciruela (Spondias purpurea L.) fruit

Published:2018-01-01 Issue:1 Volume:21 Page:1008-1016
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Sosa-Moguel Odri¹,Pino Jorge A²,Sauri-Duch Enrique¹,Cuevas-Glory Luis¹

Affiliation:

1. Chemical Engineering Department, Technological Institute of Merida, Merida, Mexico

2. Department of Aromas, Food Industry Research Institute, Havana, Cuba

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2018.1479858

Reference19 articles.

1. Kostermans, A. J. G. H. Kedondong, Ambarella, and Amra: The Spondiadeae (Anacardiaceae) in Asia and the Pacific Area; Herbarium Bogoriense: Bogor, Indonesia, 1991, p. 100.

2. Domestication of a Mesoamerican cultivated fruit tree, Spondias purpurea

3. Screening of Brazilian fruit aromas using solid-phase microextraction–gas chromatography–mass spectrometry

4. Analysis of volatile composition of siriguela (Spondias purpurea L.) by solid phase microextraction (SPME)

5. Characterization of phenolic compounds in jocote (Spondias purpurea L.) peels by ultra high-performance liquid chromatography/electrospray ionization mass spectrometry

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