Relationships between sensory properties and chemical composition of kiwifruit (Actinidia deliciosa)
- 1 January 1991
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 57 (2) , 235-251
- https://doi.org/10.1002/jsfa.2740570208
Abstract
No abstract availableKeywords
This publication has 18 references indexed in Scilit:
- Effects of postharvest treatment on the sensory qualities of kiwifruit harvested at different maturitiesJournal of the Science of Food and Agriculture, 1990
- Production of volatile compounds in ripening kiwi fruit (Actinidia chinensis)Journal of Agricultural and Food Chemistry, 1989
- Role of fruit firmness in the sensory evaluation of kiwifruit (Actinidia deliciosa cv Hayward)Journal of the Science of Food and Agriculture, 1989
- An investigation of ripening and handling strategies for early season kiwifruit (Actinidia deliciosa cv Hayward)Journal of the Science of Food and Agriculture, 1989
- Untersuchungen zur Struktur-Aktivit ts-Beziehung bei Geruchsstoffen 1. Mitteilung: Wahrnehmungsschwellenwerte und Geruchsqualit ten von ges ttigten aliphatischen und alicyclischen Verbindungen mit Sauerstoff-FunktionZeitschrift für Lebensmittel-Untersuchung und Forschung, 1988
- Fresh tomato aroma volatiles: a quantitative studyJournal of Agricultural and Food Chemistry, 1987
- Volatile constituents of kiwi fruit (Actinidia chinensis Planch.)Journal of Agricultural and Food Chemistry, 1986
- The effects of harvest maturity, ripeness and storage on kiwifruit aromaJournal of the Science of Food and Agriculture, 1985
- Volatile aroma constituents of kiwifruitJournal of the Science of Food and Agriculture, 1983
- CHEMICAL AND SENSORY QUALITIES OF FRESH MARKET TOMATOESJournal of Food Science, 1979