Volatile compounds found in expired air during eating of fresh tomatoes and in the headspace above tomatoes-Reference-Cited by-同舟云学术

Volatile compounds found in expired air during eating of fresh tomatoes and in the headspace above tomatoes

Published:1994-06 Issue:2 Volume:65 Page:241-247
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Linforth Rob S T,Savary Isabelle,Pattenden Becky,Taylor Andrew J

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference7 articles.

1. 1994 Gas chromatography-olfactometry and Charm Analysis. In: Trends in Flavour Research, ed & . Elsevier Science, Amsterdam, pp 211–220.

2. Fresh tomato aroma volatiles: a quantitative study

3. The enzymic breakdown of lipids to volatile and non-volatile carbonyl fragments in disrupted tomato fruits

4. FLAVOR CHEMISTRY OF TOMATO VOLATILES

5. 1990 Quick and simple extraction methods for analysis of aroma compounds in fruit compounds. In: Flavour Science and Technology, eds & . John Wiley and Sons, Chichester, UK, pp 207–212.

Cited by 49 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Characterization of the aroma release from retronasal cavity and flavor perception during baijiu consumption by Vocus-PTR-MS, GC×GC-MS, and TCATA analysis;LWT;2023-01

2. The Chemistry behind Tomato Quality;Natural Product Communications;2018-09

3. Tomato aroma: biochemistry and biotechnology;Biotechnology in Flavor Production;2016-07-19

4. Headspace-single drop microextraction followed by gas chromatographic determination of key aroma compounds in tomato fruits and their sample products;Oriental Journal of Chemistry;2016-06-26

5. Effect of different combined mechanical and thermal treatments on the volatile fingerprint of a mixed tomato–carrot system;Journal of Food Engineering;2016-01