Volatiles of ripe fruit Prunus salicina L. cv. Friar as determined by gas chromatography-mass spectrophotometry as developed during cold storage-Reference-Cited by-同舟云学术

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Volatiles of ripe fruit Prunus salicina L. cv. Friar as determined by gas chromatography-mass spectrophotometry as developed during cold storage

Published:2018-01-01 Issue:1 Volume:21 Page:2622-2631
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Wang Huarui¹²,Ma Yanhong²,Li Meiping³,Shi Lei¹,Zhang Shengwan³,Wang Wei²,Zhang Lixin¹,Ren Yingyu²,Yang Zhiguo¹

Affiliation:

1. Research Institute of Agricultural Product Storage & Fresh Keeping, Shanxi Academy of Agricultural Science, Taiyuan, China

2. College of Chemistry and Chemical Industry, Shanxi University, Taiyuan, China

3. School of Life Science, Shanxi University, Taiyuan, China

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10942912.2018.1536149

Reference27 articles.

1. Volatile components of apricot

2. Volatile Components of Peach. II

3. Investigation of volatile constituents in nectarines. 1. Analytical and sensory characterization of aroma components in some nectarine cultivars

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1. Melatonin enhances the synthesis of volatile esters and lactones in apricot during low temperature storage;Scientia Horticulturae;2024-02

2. Comparison of volatile compounds in Chrysanthemum nankingense during storage based on HS-SPME-GC-MS and E-nose;Journal of Food Measurement and Characterization;2023-02-25

3. Development of identification criteria for fruit vodkas (Part 1. Sample preparation ways);Food systems;2023-01-09

4. Pattern Recognition of Varieties of Peach Fruit and Pulp from Their Volatile Components and Metabolic Profile Using HS-SPME-GC/MS Combined with Multivariable Statistical Analysis;Plants;2022-11-24

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