Review of the Aroma Chemistry of Pineapple (Ananas comosus)
Author:
Affiliation:
1. Department of Agriculture and Fisheries, Brisbane, Queensland 4108, Australia
2. Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, Queensland 4072, Australia
Funder
Australian Government
Department of Agriculture, University of Queensland
Queensland Department of Agriculture and Fisheries
Queensland Alliance for Agriculture and Food Innovation, University of Queensland
Hort Innovation?s strategic partnership initiative
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c08546
Reference65 articles.
1. The pineapple: botany, production and uses
2. Characteristic Aroma Compounds from Different Pineapple Parts
3. Analysis of natural aroma and flavor of MD2 pineapple variety (Ananas comosus [L.] Merr.)
4. Varieties and breeding.
5. Authentication of pineapple (Ananas comosus [L.] Merr.) fruit maturity stages by quantitative analysis of γ- and δ-lactones using headspace solid-phase microextraction and chirospecific gas chromatography–selected ion monitoring mass spectrometry (HS-SPME–GC–SIM-MS)
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