Profiling Taste and Aroma Compound Metabolism during Apricot Fruit Development and Ripening

Sugars, organic acids and volatiles of apricot were determined by HPLC and GC-MS during fruit development and ripening, and the key taste and aroma components were identified by integrating flavor compound contents with consumers’ evaluation. Sucrose and glucose were the major sugars in apricot frui...

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Detalles Bibliográficos
Autores principales: Xi, Wanpeng, Zheng, Huiwen, Zhang, Qiuyun, Li, Wenhui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4964374/
https://www.ncbi.nlm.nih.gov/pubmed/27347931
http://dx.doi.org/10.3390/ijms17070998

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4964374/
https://www.ncbi.nlm.nih.gov/pubmed/27347931
http://dx.doi.org/10.3390/ijms17070998

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