CONTRIBUTION OF SOME VOLATILE TOMATO COMPONENTS AND THEIR MIXTURES TO FRESH TOMATO AROMA

被引：14

作者：

GUADAGNI, DG ^{[1
]}

BUTTERY, RG ^{[1
]}

VENSTROM, DW ^{[1
]}

机构：

[1] USDA,ARS,WESTERN REG RES LAB,BERKELEY,CA 94710

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1972年 / 23卷 / 12期

关键词：

D O I：

10.1002/jsfa.2740231208

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1445 / 1450

页数：6

共 11 条

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[2] GAS CHROMATOGRAPHY OF FIELD- GLASS- GREENHOUSE-GROWN AND ARTIFICIALLY RIPENED TOMATOES [J].

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OLSON, LE ;

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SALUNKHE, DK .

PHYTOCHEMISTRY, 1967, 6 (01) :155-&

[3]

Gacula M. C. Jr., 1971, Food Product Development, V5, P106

[4]

GINNETTE LF, 1963, FOOD TECHNOL-CHICAGO, V17, P811

[5]

Guadagni D. G., 1969, Food Technology (Champaign), V23, P375

[6]

KAZENIAC S J, 1970, Journal of Food Science, V35, P519, DOI 10.1111/j.1365-2621.1970.tb04799.x

[7] TOMATO VOLATILES - EFFECT OF VARIETY PROCESSING AND STORAGE TIME [J].

NELSON, PE ;

HOFF, JE .

JOURNAL OF FOOD SCIENCE, 1969, 34 (01) :53-&

[8] VOLATILE COMPONENTS OF TOMATOES [J].

PYNE, AW ;

WICK, EL .

JOURNAL OF FOOD SCIENCE, 1965, 30 (02) :192-&

[9]

STEVENS M A, 1970, Journal of the American Society for Horticultural Science, V95, P9

[10] COMPOSITION OF TOMATO AROMA [J].

VIANI, R ;

BRICOUT, J ;

MARION, JP ;

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REYMOND, D ;

EGLI, RH .

HELVETICA CHIMICA ACTA, 1969, 52 (04) :887-&

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