Partitioning taste from aromatic flavor notes of fresh tomato (Lycopersicon esculentum, Mill) to develop predictive models as a function of volatile and nonvolatile components-Reference-Cited by-同舟云学术

Partitioning taste from aromatic flavor notes of fresh tomato (Lycopersicon esculentum, Mill) to develop predictive models as a function of volatile and nonvolatile components

Published:2004-12 Issue:3 Volume:34 Page:227-235
ISSN:0925-5214
Container-title:Postharvest Biology and Technology
language:en
Short-container-title:Postharvest Biology and Technology

Author:

Abegaz E.G.,Tandon K.S.,Scott J.W.,Baldwin E.A.,Shewfelt R.L.

Publisher

Elsevier BV

Subject

Horticulture,Agronomy and Crop Science,Food Science

Reference26 articles.

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2. Development of a model for quality assessment of tomatoes and apricots;Azodanlou;Lebensm.-Wiss. U.-Technol,2003

3. Qualitative analysis of flavor parameters in six Florida tomato cultivars;Baldwin;J. Agric. Food Chem,1991

4. Quantitative analysis of flavor and other volatiles and for certain constituents of two tomato cultivars during ripening;Baldwin;J. Am. Soc. Hort. Sci,1991

5. Relationship between sensory and instrumental analysis for tomato flavor;Baldwin;J. Am. Hort. Sci,1998

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