Development of a lexicon for flavor and texture of fresh peach cultivars
Author:
Affiliation:
1. Department of Horticulture; University of Georgia; Griffin Georgia
2. Department of Food Science and Technology; University of Georgia; Griffin Georgia
Publisher
Wiley
Subject
Sensory Systems,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/joss.12276/fullpdf
Reference34 articles.
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3. Flavor intensity” evaluation of two peach fruit accessions and their four offspring at unripe and ripe stages by HS-SPME-GC/MS;Bononi;Food and Public Health,2012
4. What is important in peach flavor;Broderick;American Perfumer and Cosmetics,1966
5. Volatile components of peach;Broderick;International Flavours and Food Additives,1975
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