VOLATILE COMPOUNDS IN APRICOT, PLUM, AND THEIR INTERSPECIFIC HYBRIDS

被引：62

作者：

GOMEZ, E ^{[1
]}

LEDBETTER, CA ^{[1
]}

HARTSELL, PL ^{[1
]}

机构：

[1] USDA ARS, 2021 S PEACH AVE, FRESNO, CA 93727 USA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1993年 / 41卷 / 10期

关键词：

D O I：

10.1021/jf00034a029

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The volatile components of fresh, tree-ripened apricots (Prunus armeniaca L.), plums (Prunus salicina Lindl.), and their interspecific hybrids were isolated by simultaneous distillation extraction and analyzed by gas chromatography-mass spectrometry. The study of the aromatic profiles of the parents (apricot and plum) and the progenies (plum x apricot) demonstrated that the progeny retained the ability to produce volatile compounds typical of the parents and that components important to the aromas and flavors of the parents were produced at high levels.

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页码：1669 / 1676

页数：8

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