Characteristic Aroma Compounds from Different Pineapple Parts

Characteristic aroma volatile compounds from different parts of cayenne pineapple were analyzed by headspace-solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC/MS). The main volatile compounds were esters, terpenes, ketones and aldehydes. The number and content of aro...

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Detalles Bibliográficos
Autores principales: Wei, Chang-Bin, Liu, Sheng-Hui, Liu, Yu-Ge, Lv, Ling-Ling, Yang, Wen-Xiu, Sun, Guang-Ming
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2011
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6264279/
https://www.ncbi.nlm.nih.gov/pubmed/21694674
http://dx.doi.org/10.3390/molecules16065104

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6264279/
https://www.ncbi.nlm.nih.gov/pubmed/21694674
http://dx.doi.org/10.3390/molecules16065104

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