Aroma Characteristic and Volatile Profiling of Carrot Varieties and Quantitative Role of Terpenoid Compounds for Carrot Sensory Attributes-Reference-Cited by-同舟云学术

Aroma Characteristic and Volatile Profiling of Carrot Varieties and Quantitative Role of Terpenoid Compounds for Carrot Sensory Attributes

Published:2013-11 Issue:11 Volume:78 Page:S1800-S1806
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Fukuda Tomohiko¹²,Okazaki Keiki³,Shinano Takuro⁴⁵²

Affiliation:

1. Author Fukuda is with Food Check & Analysis Center, Agricultural Research Inst; HOKUREN Federation of Agricultural Cooperatives; 375 Kita-6, Higashi-7 Higashi-ku Sapporo 060-0906 Japan

2. Graduate School of Agriculture; Hokkaido Univ; Kita-21, Nishi-11 Kita-ku, Sapporo Hokkaido 001-0021 Japan

3. Author Okazaki is with Natl. Agricultural and Food Research Organization/Hokkaido Agricultural Research Center; Hitsujigaoka-1 Toyohira-ku, Sapporo Hokkaido 062-8555 Japan

4. Author Shinano is with Natl. Agricultural and Food Research Organization/Hokkaido Agricultural Research Center; Hitsujigaoka-1 Toyohira-ku, Sapporo Hokkaido 062-8555 Japan

5. Natl. Agricultural and Food Research Organization/Tohoku Agricultural Research Center for Fukushima Research Station; 50 Harajukuminami Arai, Fukushima Fukushima 960-2156 Japan

Publisher

Wiley

Subject

Food Science

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4. Towards better tasting and more nutritious carrots: carotenoid and sugar content variation in carrot genetic resources;Baranski;Food Res Intl,2012

5. Volatiles from unpasteurized and excessively heated orange juice analyzed with solid phase microextraction and GC-olfactometry;Bazemore;J Food Sci,1999

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