Physicochemical properties and aroma volatile profiles in a diverse collection of California-grown pomegranate (Punica granatum L.) germplasm

Author:

Beaulieu J.C.,Lloyd S.W.,Preece J.E.,Moersfelder J.W.,Stein-Chisholm R.E.,Obando-Ulloa J.M.

Funder

CONICYT-Programa de Inserción de Capital Humano Avanzado a la Academia

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Anthocyanins characterization of 15 Iranian pomegranate (Punica granatum L.) varieties and their variation after cold storage and pasteurization;Alighourchi;European Food Research and Technology,2008

2. Volatile composition and descriptive sensory analysis of pomegranate juice and wine;Andreu-Sevilla;Food Research International,2013

3. Beaulieu, J. C., & Stein-Chisholm, R. E. (2015). HS-GC-MS volatile compounds recovered in freshly pressed and commercial ‘Wonderful’ pomegranate juices. Food Chemistry, Submitted (February 2015).

4. The maturation and ripening of the ‘Wonderful’ pomegranate;Ben-Arie;Journal of the American Society for Horticultural Science,1984

5. Volatile composition and sensory quality of Spanish pomegranates (Punica granatum L.);Calin-Sanchez;Journal of the Science of Food and Agriculture,2011

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