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William M. Randle

61 Workshop 8 (Abstr. 726–731) Aroma Generation by Horticultural Crops: What Can We Control?

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Jian-rong Feng, Wan-peng Xi, Wen-hui Li, Hai-nan Liu, Xiao-fang Liu, and Xiao-yan Lu

compounds that contribute to the fruit flavor quality. Sugars and organic acids in fruit produce sweet and sour taste, respectively ( Husain, 2010 ); while the aroma depends on a large number of volatiles in fruit. Although taste and aroma are well

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Charles F. Forney and Willy Kalt

61 Workshop 8 (Abstr. 726–731) Aroma Generation by Horticultural Crops: What Can We Control?

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John A. Juvik

61 Workshop 8 (Abstr. 726–731) Aroma Generation by Horticultural Crops: What Can We Control?

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E.A. Baldwin

61 Workshop 8 (Abstr. 726–731) Aroma Generation by Horticultural Crops: What Can We Control?

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Alan Chambers, Pamela Moon, Yuqing Fu, Juliette Choiseul, Jinhe Bai, Anne Plotto, and Elizabeth Baldwin

., 2017 ). Many named F. vesca varieties exist, including both red and yellow fruit types. Fruit quality differences between diploid and octoploid strawberries have been investigated by many groups. Aroma profile differences between diploid and octoploid

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Bin Peng, Jianlan Xu, Zhixiang Cai, Binbin Zhang, Mingliang Yu, and Ruijuan Ma

sugars, acids, and volatile compounds, with volatiles being the most essential for good flavor ( Goff and Klee, 2006 ; Pichersky and Gershenzon, 2002 ). Today, the major complaint from consumers is that many peach cultivars have lost their unique aroma

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James M. Meyers, Gavin L. Sacks, and Justine E. Vanden Heuvel

The distinguishing aroma characteristics of varietal wines produced from ‘Riesling’ are largely absent from its fresh berries ( Sacks et al., 2012 ). The major compound classes thought to be responsible for ‘Riesling’ wine varietal character include

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John C. Beaulieu, Rebecca E. Stein-Chisholm, and Deborah L. Boykin

berries are often culled and/or comingled for juicing and value-added products. Thus, a rapid qualitative solid-phase microextraction (SPME) method was used with the overall goal to build a database of possible flavor and aroma compounds in local

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Fritz K. Bangerth, Jun Song, and Josef Streif

Aroma volatiles are an important attribute of flavor in almost all tree fruit. Their significance was recognized by fruit physiologists quite early ( Power and Chestnut, 1920 ), but wholesale and retail personal and even horticulturists have only