Application of metabolite and flavour volatile profiling to studies of biodiversity in solanum species

被引：1

作者：

Dobson, Gary ^{[1
]}

Shepherd, Tom ^{[1
]}

Marshall, Rhoda ^{[1
]}

Verrall, Susan R. ^{[1
]}

Conner, Sean ^{[1
]}

Griffiths, D. Wynne ^{[1
]}

McNicol, James W. ^{[2
]}

Stewart, Derek ^{[1
]}

Davies, Howard V. ^{[1
]}

机构：

[1] Scottish Crop Res Inst, Dundee DD2 5DA, Scotland

[2] Biomath & Stat Scotland, Dundee Unit, Dundee DD2 5DA, Scotland

来源：

CONCEPTS IN PLANT METABOLOMICS | 2007年

关键词：

boiling; cooking; flavour; gas chromatography; mass spectrometry; metabolite profiling; potato tuber; Solanum tuberosum; S; phureja; volatiles;

D O I：

10.1007/978-1-4020-5608-6_19

中图分类号：

Q94 [植物学];

学科分类号：

071001 ;

摘要：

Volatile flavour compounds produced when potato tubers are boiled have been related to polar and non-polar metabolites present in raw tubers.

引用

页码：259 / +

页数：2

共 5 条

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[5]

Shepherd T., 2004, P 3 INT C PLANT MET

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