Gas chromatography-olfactometry and gas chromatography-tandem mass spectrometry analysis of fresh cantaloupe (Cucumis meloL. var.cantalupensisNaudin) aroma-Reference-Cited by-同舟云学术

Gas chromatography-olfactometry and gas chromatography-tandem mass spectrometry analysis of fresh cantaloupe (Cucumis meloL. var.cantalupensisNaudin) aroma

Published:2013-09-04 Issue:2 Volume:29 Page:87-94
ISSN:0882-5734
Container-title:Flavour and Fragrance Journal
language:en
Short-container-title:Flavour Fragr. J.

Author:

Wang Ying¹,Lin Jianming¹

Affiliation:

1. Firmenich Inc.; North America R&D; P.O. Box 5880 Princeton NJ 08543 USA

Publisher

Wiley

Subject

General Chemistry,Food Science

Reference22 articles.

1. Sulfur-containing compounds in the aroma volatiles of melons (Cucumis melo)

2. Melon Biotechnology

3. L. M. Nijssen C. A. van Ingen-Visscher J. J. H. Donders VCF Volatile Compounds in Food: Database Version 13.1 . Zeist 1963-2011

4. Evaluation of Aroma Compounds Contributing to Muskmelon Flavor in Porapak Q Extracts by Aroma Extract Dilution Analysis

5. Volatile Components in Aqueous Essence and Fresh Fruit of Cucumis melo cv. Athena (Muskmelon) by GC-MS and GC-O

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