Chemical Studies of Yellow Tamarillo (Solanum betaceum Cav.) Fruit Flavor by Using a Molecular Sensory Approach

The odor-active volatile compounds of yellow tamarillo fruit (S. betaceum Cav.) were identified and quantified by using a sensomics approach, combining a gentle volatile extraction (solvent-assisted flavor evaporation (SAFE)), gas chromatography-mass spectrometry (GC-MS), and sensory analyses (gas c...

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Detalles Bibliográficos
Autores principales: García, Juliana María, Prieto, Laura Juliana, Guevara, Alirio, Malagon, Diana, Osorio, Coralia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6273664/
https://www.ncbi.nlm.nih.gov/pubmed/27999263
http://dx.doi.org/10.3390/molecules21121729

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6273664/
https://www.ncbi.nlm.nih.gov/pubmed/27999263
http://dx.doi.org/10.3390/molecules21121729

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