Composition of Apricot Aroma: Correlations between Sensory and Instrumental Data
- 1 May 1990
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 55 (3) , 735-738
- https://doi.org/10.1111/j.1365-2621.1990.tb05218.x
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- Quantification of Some Volatile Aromatic Compounds of Apricot by Adding StandardsJournal of Food Science, 1988
- Comparison of the relative quantities of aroma compounds found in fresh apricot (Prunus armeniaca) from six different varietiesZeitschrift für Lebensmittel-Untersuchung und Forschung, 1988
- The flavour of muscat wine: The sensory contribution of some volatile compoundsJournal of the Science of Food and Agriculture, 1983
- The volatiles of two new strawberry cultivars, “Annelie” and „Alaska Pioneer”, obtained by backcrossing of cultivated strawberries with wild strawberries, fragaria vesca, rügen and fragaria virginianaZeitschrift für Lebensmittel-Untersuchung und Forschung, 1982
- Characterization of Additional Volatile Flavor Components of ApricotJournal of Food Science, 1981
- Flavor and odor thresholds in water of selected orange juice componentsJournal of Agricultural and Food Chemistry, 1978
- FLAVOR THRESHOLDS FOR FATTY ACIDS IN BUFFERED SOLUTIONSJournal of Food Science, 1973