Aroma volatile release kinetics of tomato genotypes measured by PTR-MS following artificial chewing-Reference-Cited by-同舟云学术

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Aroma volatile release kinetics of tomato genotypes measured by PTR-MS following artificial chewing

Published:2013-12 Issue:2 Volume:54 Page:1579-1588
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Farneti Brian,Alarcón Alberto Algarra,Cristescu Simona M.,Costa Guglielmo,Harren Frans J.M.,Holthuysen Nancy T.E.,Woltering Ernst J.

Funder

The Greenery

Rijk Zwaan BV

EU-FP6-Infrastructures-5 program

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Partitioning taste from aromatic flavor notes of fresh tomato (Lycopersicon esculentum, Mill) to develop predictive models as a function of volatile and nonvolatile components;Abegaz;Postharvest Biology and Technology,2004

2. Effect of apple particle state on the release of volatile compounds in a new artificial mouth device;Arvisenet;Journal of Agricultural and Food Chemistry,2008

3. Interaction of volatiles, sugars, and acids on perception of tomato aroma and flavor descriptors;Baldwin;Journal of Food Science,2008

4. Qualitative analysis of flavor parameters in six Florida tomato cultivars;Baldwin;Journal of Agricultural and Food Chemistry,1991

5. Quantitative analysis of flavor and other volatiles and for certain constituents of two tomato cultivars during ripening;Baldwin;Journal of the American Society for Horticultural Science,1991

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