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Cristina Pisani, Mark A. Ritenour, Ed Stover, Anne Plotto, Rocco Alessandro, David N. Kuhn, and Raymond J. Schnell

attributes indicate higher eating quality and optimum ripeness ( Obenland et al., 2012 ). These authors also showed a general decline in “grassy” flavor corresponding to lower hexanal produced by the fruit; our data indicate similar trends in 2015, with R6T56

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Victoria M. Anderson, Douglas D. Archbold, Robert L. Geneve, Dewayne L. Ingram, and Krista L. Jacobsen

were also produced by the methods used, the area units of common wound volatile products, and also 1-octanol, were removed from the total area units of volatile production. The major wound volatile products were tentatively identified as hexanal, trans

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John C. Beaulieu, Maureen A. Tully, Rebecca E. Stein-Chisholm, and Javier M. Obando-Ulloa

( Choi, 2004 ; Elmaci and Altug, 2005 ; Miyazawa et al., 2010 ; Moshonas and Shaw, 1997 ; Qiao et al., 2007 ; Yajima et al., 1979 ). ( E )-ocimene, hexanal, ( E )-3-hexenal, and carveol were occasionally recovered, most often in juices from whole

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Yan Wang

Inhibitors of ethylene responses in plants at the receptor level: Recent developments Physiol. Plant. 100 577 582 Spotts, R.A. Sholberg, P.L. Randall, P. Serdani, M. Chen, P.M. 2007 Effects of 1-MCP and hexanal on decay of d’Anjou pear fruit in long-term cold

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Carolina Contreras, Mauricio González-Agüero, and Bruno G. Defilippi

selections, predominant volatiles included aldehydes, such as hexanal and trans -2-hexenal, and several C9 compounds or nonenals. Among the few studies conducted on the sensory field, Ruiz and Nuez (1997) performed an organoleptic test on different pepino

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Marcela Miranda, Xiuxiu Sun, Christopher Ference, Anne Plotto, Jinhe Bai, David Wood, Odílio Benedito Garrido Assis, Marcos David Ferreira, and Elizabeth Baldwin

volatiles were analyzed, including the alcohols hexanol, cis -3-hexenol, trans -2-hexenol, methanol, 2-methylpropanol, α-terpineol, and linalool; aldehydes acetaldehyde, decanal, and hexanal; esters methybutanoate, ethylbutanoate, ethylacetate

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saturated CaCl 2 (2.5:1). Both treatments decreased cis-3-hexanal, trans-2-hexenal and other volatile aldehydes, as well as the related alcohol, cis-3-hexenol, important contributors to tomato aroma.. Volatiles, however, recovered after 4 days storage