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

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

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

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Author:

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

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., 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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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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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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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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consisted of overall color (loss orange), oil surface and content, smell/aroma, sweetness, bitterness (taste on the tongue stimulated by solutions of caffeine or quinine, generally as a result of low MW compounds less than 500), astringency [a chemical

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