Pathway-Based Metabolomics Analysis Reveals Biosynthesis of Key Flavor Compounds in Mango-Reference-Cited by-同舟云学术

Pathway-Based Metabolomics Analysis Reveals Biosynthesis of Key Flavor Compounds in Mango

Published:2021-11-18 Issue: Volume: Page:
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Suh Joon Hyuk¹,Madden Robert T.¹,Sung Jeehye¹²,Chambers Alan H.³,Crane Jonathan³,Wang Yu¹^ORCID

Affiliation:

1. Department of Food Science and Human Nutrition, Citrus Research and Education Center, University of Florida, 700 Experiment Station Road, Lake Alfred, Florida 33850, United States

2. Department of Food Science and Biotechnology, Andong National University, Andong 36729, South Korea

3. Horticultural Sciences Department, Tropical Research and Education Center, University of Florida, 18905 SW 280 Street, Homestead, Florida 33031, United States

Funder

USDA-NIFA

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c06008

Reference41 articles.

1. Shahbandeh, M. Mango Production Worldwide from 2000 to 2019; Statista: New York, 2021; https://statista.com/statistics/577951/world-mango-production/ (accessed Sept 16, 2021).

2. Altendorf, S. Major Tropical Fruits Market Review 2018; Food and Agriculture Organization of the United Nations (FAO): Rome, Italy, 2019; http://fao.org/3/ca5692en/ca5692en.pdf (accessed Sept 16, 2021).

3. Influence of cultivar and ripeness stage at the time of fresh-cut processing on instrumental and sensory qualities of fresh-cut mangos

4. Changes in the Sensory Characteristics of Mango Cultivars during the Production of Mango Purée and Sorbet

5. Sugars and Acids Influence Flavor Properties of Mango (Mangifera indica)

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