Investigation of the aroma of commercial peach ( Prunus persica L. Batsch) types by Proton Transfer Reaction–Mass Spectrometry (PTR-MS) and sensory analysis-Reference-Cited by-同舟云学术

Investigation of the aroma of commercial peach ( Prunus persica L. Batsch) types by Proton Transfer Reaction–Mass Spectrometry (PTR-MS) and sensory analysis

Published:2017-09 Issue: Volume:99 Page:133-146
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Bianchi Tiago,Weesepoel Yannick,Koot Alex,Iglesias Ignasi,Eduardo Iban,Gratacós-Cubarsí Marta,Guerrero Luis,Hortós Maria,van Ruth Saskia

Funder

Spanish Ministry of Economy and Competitiveness

Agency for the Research Centres of Catalonia

Publisher

Elsevier BV

Subject

Food Science

Reference64 articles.

1. Evaluation of agronomical and biochemical traits and mapping QTLs controlling fruit quality traits in peach (Prunus persica (L.) Batsch) progenies;Abidi,2012

2. Investigation of bound aroma constituents of yellow-fleshed nectarines (Prunus persica L. Cv. Springbright). Changes in bound aroma profile during maturation;Aubert;Journal of Agricultural and Food Chemistry,2003

3. Changes in physicochemical characteristics and volatile constituents of yellow- and white-fleshed nectarines during maturation and artificial ripening;Aubert;Journal of Agricultural and Food Chemistry,2003

4. Distribution of the volatile compounds in the different parts of a white-fleshed peach (Prunus persica L. Batsch);Aubert;Food Chemistry,2007

5. The multisensory perception of flavor;Auvray;Consciousness and Cognition,2008

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