Characterization of aroma-active compounds in Chinese quince ( Pseudocydonia sinensis Schneid) by aroma dilution analyses

Author:

Choi Ji Young,Lee Sang Mi,Lee Hyong Joo,Kim Young-SukORCID

Funder

Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries

Ministry of Agriculture, Food and Rural Affairs

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. Volatile components in headspace of eight mango cultivars;Ackermas;Lebensmittel-Wissenschaft und Technologie,1984

2. Characterization of olive ripeness by green aroma compounds of virgin olive oil;Aparicio;Journal of Agricultural and Food Chemistry,1998

3. Flavor trivia and tomato aroma: Biochemistry and possible mechanisms for control of important aroma components;Baldwin;Hortscience,2000

4. Difference in the volatile composition of pine-mushrooms (Tricholoma matsutake Sing.) according to their grades;Cho;Journal of Agricultural and Food Chemistry,2006

5. Volatile flavor components in Chinese quince fruits, Chaenomeles sinensis koehne;Chung;Korean Journal of Food Science and Technology,1988

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