Characterization of the Major Aroma-Active Compounds in Mango (Mangifera indica L.) Cultivars Haden, White Alfonso, Praya Sowoy, Royal Special, and Malindi by Application of a Comparative Aroma Extract Dilution Analysis-Reference-Cited by-同舟云学术

Characterization of the Major Aroma-Active Compounds in Mango (Mangifera indica L.) Cultivars Haden, White Alfonso, Praya Sowoy, Royal Special, and Malindi by Application of a Comparative Aroma Extract Dilution Analysis

Published:2014-05-09 Issue:20 Volume:62 Page:4544-4551
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Munafo John P.¹,Didzbalis John¹,Schnell Raymond J.¹,Schieberle Peter²,Steinhaus Martin²

Affiliation:

1. Mars Global Chocolate Science and Technology, Mars, Incorporated, 800 High Street Hackettstown, New Jersey 07840, United States

2. Deutsche Forschungsanstalt für Lebensmittelchemie (German Research Center for Food Chemistry), Lise-Meitner-Strasse 34, 85354 Freising, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf5008743

Reference44 articles.

1. Common Fund for Commodities, Amsterdam, The Netherlands; International Tropical Fruits Network (TFNet), Serdang, Selangor, Malaysia. G-Fruit, Tropical Fruit Global Information System;http://www.itfnet.org/gfruit(Feb 2014) .

2. Mango Flavor

3. VCF Volatile Compounds in Food: Database, version 14.1;Nijssen, L. M., Ingen-Visscher, C. A. v., Donders, J. J. H., Eds.TNO Triskelion:Zeist, The Netherlands, 1963–2013;http://www.vcf-online.nl(Feb 2014) .

4. VOLATILE COMPONENTS OF CANNED ALPHONSO MANGO

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