Definition of Nonvolatile Markers for Flavor of Tomato (Lycopersicon esculentum Mill.) as Tools in Selection and Breeding-Reference-Cited by-同舟云学术

Definition of Nonvolatile Markers for Flavor of Tomato (Lycopersicon esculentum Mill.) as Tools in Selection and Breeding

Published:1999-01-05 Issue:2 Volume:47 Page:659-664
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Bucheli Peter¹,Voirol Elisabeth¹,de la Torre Rosa¹,López Joaquin¹,Rytz André¹,Tanksley Steven D.¹,Pétiard Vincent¹

Affiliation:

1. Nestlé Research Center, 101 Avenue Gustave Eiffel, F-37390 Notre Dame d'Oé, France; Nestlé Research Center, P.O. Box 44, CH-1000 Lausanne 26, Switzerland; Nestlé R&D Center Badajoz, E-06080 Badajoz, Spain; and Department of Plant Breeding, Cornell University, Ithaca, New York 14853

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf980875l

Reference24 articles.

1. Quantitative analysis of flavor parameters in six Florida tomato cultivars (Lycopersicon esculentum Mill)

2. QUALITY COMPARISONS OF ROOM RIPENED AND FIELD RIPENED TOMATO FRUITS

3. Effect of Variety, Time of Eating, and Fruit-to-Fruit Variation on Volatile Release during Eating of Tomato Fruits (Lycopersicon esculentum)

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