Elucidation of Endogenous Aroma Compounds in Tamarillo (Solanum betaceum) Using a Molecular Sensory Approach
Author:
Affiliation:
1. School of Chemical Sciences, The University of Auckland, Auckland 1010, New Zealand
2. Riddet Institute, Centre of Research Excellence in Food Research, Palmerston North 4474, New Zealand
Funder
China Scholarship Council
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.1c03027
Reference51 articles.
1. Glycosidically bound aroma precursors in fruits: A comprehensive review
2. Biosynthesis of Volatile Compounds
3. Changes in Volatiles and Glycosides during Fruit Maturation of Two Contrasted Tomato (Solanum lycopersicum) Lines
4. Carbohydrate-flavour conjugates in wine
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