Studies on the Aroma of Five Fresh Tomato Cultivars and the Precursors of cis- and trans-4,5-Epoxy-(E)-2-Decenals and Methional-Reference-Cited by-同舟云学术

Studies on the Aroma of Five Fresh Tomato Cultivars and the Precursors of cis- and trans-4,5-Epoxy-(E)-2-Decenals and Methional

Published:2008-05-01 Issue:10 Volume:56 Page:3749-3757
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Mayer Florian¹,Takeoka Gary R.¹,Buttery Ron G.¹,Whitehand Linda C.¹,Naim Michael¹,Rabinowitch Haim D.¹

Affiliation:

1. Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 800 Buchanan Street, Albany, California 94710, and Institutes of Biochemistry, Food Science and Nutrition and of Plant Sciences and Genetics in Agriculture, The Hebrew University of Jerusalem, Rehovot, Israel

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0732915

Reference40 articles.

1. Flavor of tomato and tomato products

2. Evaluation of Important Odorants in Foods by Dilution Techniques

3. ACS Symposium Series 836;Mayer F.,2002

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