Non-destructive determination of taste-related compounds in tomato using NIR spectra-Reference-Cited by-同舟云学术

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Non-destructive determination of taste-related compounds in tomato using NIR spectra

Published:2019-12 Issue: Volume:263 Page:237-242
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Ibáñez Ginés^ORCID,Cebolla-Cornejo Jaime^ORCID,Martí Raúl^ORCID,Roselló Salvador^ORCID,Valcárcel Mercedes^ORCID

Funder

Universitat Jaume I

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. Non-destructive prediction of internal and external quality attributes of fruit with thick rind: a review;Arendse;J. Food Eng.,2018

2. Relationship between sensory and instrumental analysis for tomato flavor;Baldwin;J. Am. Soc. Hortic. Sci.,1998

3. Flavor trivia and tomato aroma: biochemistry and possible mechanisms for control of important aroma components;Baldwin;Hortscience,2000

4. Interaction of volatiles, sugars, and acids on perception of tomato aroma and flavor descriptors;Baldwin;J. Food Sci.,2008

5. Standard normal variate transformation and de-trending of near-infrared diffuse reflectance spectra;Barnes;Appl. Spectrosc.,1989

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