Assessing Tomato Flavors Chemically: Identification of Aroma Volatiles from Heirloom and Commercial Tomatoes using Solid-Phase Microextraction and GC-MS-Reference-Cited by-同舟云学术

Assessing Tomato Flavors Chemically: Identification of Aroma Volatiles from Heirloom and Commercial Tomatoes using Solid-Phase Microextraction and GC-MS

Published:2023-02-09 Issue:3 Volume:100 Page:1263-1269
ISSN:0021-9584
Container-title:Journal of Chemical Education
language:en
Short-container-title:J. Chem. Educ.

Author:

Ballard Ryanne K.¹^ORCID,Benyo Arielle¹,Ren Rachel¹,Nguyen Jasmine¹,Nguyen Joline¹,Zieber Erica¹,Gullickson Glen¹,Kim Hyung J.¹^ORCID

Affiliation:

1. Division of Physical Sciences, Chemistry, University of Washington─Bothell, Bothell, Washington 98011, United States

Publisher

American Chemical Society (ACS)

Subject

Education,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jchemed.2c00815

Reference24 articles.

1. A chemical genetic roadmap to improved tomato flavor

2. Rewiring of the Fruit Metabolome in Tomato Breeding

3. Flavor of tomato and tomato products

4. Characterization of Aroma-Active Compounds in Italian Tomatoes with Emphasis on New Odorants

5. Integrating Authentic Research Experiences into the Quantitative Analysis Chemistry Laboratory Course: STEM Majors’ Self-Reported Perceptions and Experiences

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