Volatile Components and Preliminary Antibacterial Activity of Tamarillo (Solanum betaceum Cav.)

Tamarillo is a nutrient-dense fruit with a unique aroma from its volatile compounds (VCs). In this study, we aimed to compare the volatile profiles: (i) of fresh and freeze-dried tamarillo; (ii) detected using Thermal Desorption–Gas Chromatography–Mass Spectrometry (TD–GC–MS) and Solid-Phase MicroEx...

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Detalles Bibliográficos
Autores principales: Diep, Tung Thanh, Yoo, Michelle Ji Yeon, Pook, Chris, Sadooghy-Saraby, Saeedeh, Gite, Abhishek, Rush, Elaine
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8470738/
https://www.ncbi.nlm.nih.gov/pubmed/34574322
http://dx.doi.org/10.3390/foods10092212

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8470738/
https://www.ncbi.nlm.nih.gov/pubmed/34574322
http://dx.doi.org/10.3390/foods10092212

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