Comparison of the relative quantities of aroma compounds found in fresh apricot (Prunus armeniaca) from six different varieties
- 1 April 1988
- journal article
- conference paper
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 186 (4) , 301-307
- https://doi.org/10.1007/bf01027031
Abstract
No abstract availableKeywords
This publication has 15 references indexed in Scilit:
- The flavour of muscat wine: The sensory contribution of some volatile compoundsJournal of the Science of Food and Agriculture, 1983
- Studies on the hydrolysis of Vitis vinifera monoterpene precursor compounds and model monoterpene .beta.-D glucosides rationalizing the monoterpene composition of grapesJournal of Agricultural and Food Chemistry, 1982
- Characterization of Additional Volatile Flavor Components of ApricotJournal of Food Science, 1981
- Quantitative composition of volatile constituents in cultivated strawberries, Fragaria ananassa cv. senga sengana, senga litessa and senga gourmellaJournal of the Science of Food and Agriculture, 1980
- DEVELOPMENT OF VOLATILE AROMA COMPOUNDS IN ARCTIC BRAMBLE, Rubus arcticus L.Journal of Food Science, 1976
- Etude des composés neutres volatils formés au cours du gratinage du GruyèreLe Lait, 1976
- Separation of components of aroma concentrates on the basis of functional group and aroma qualityJournal of Agricultural and Food Chemistry, 1973
- Lactonic compounds of apricotJournal of Agricultural and Food Chemistry, 1968
- Volatile components of apricotJournal of Agricultural and Food Chemistry, 1967
- A generalization of the retention index system including linear temperature programmed gas—liquid partition chromatographyJournal of Chromatography A, 1963