Glycosidically Bound Aroma Compounds and Impact Odorants of Four Strawberry Varieties-Reference-Cited by-同舟云学术

Glycosidically Bound Aroma Compounds and Impact Odorants of Four Strawberry Varieties

Published:2012-06-11 Issue:24 Volume:60 Page:6095-6102
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Ubeda Cristina¹,San-Juan Felipe²,Concejero Belén²,Callejón Raquel M.¹,Troncoso Ana M.¹,Morales M. Lourdes¹,Ferreira Vicente²,Hernández-Orte Purificación²

Affiliation:

1. Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, C/P. García González 2, E-41012 Sevilla, Spain

2. Laboratorio del Análisis del Aroma y Enología, Departamento de Química Analítica, Facultad de Ciencias, Universidad de Zaragoza, 50009 Zaragoza, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf301141f

Reference25 articles.

1. Evaluation of Odorants Contributing to 'Toyonaka' Strawberry Aroma in Extracts using an Adsorptive Column and Aroma Dilution Analysis

2. Diversity of aroma patterns in wild and cultivated Fragaria accessions

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